Striped Bass With Tomato And Basil Cream Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
• Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

Steps:

• In a large skillet, heat oil over medium-high. Season fish with salt and pepper, and sear, skin side down, for 4 minutes. With a wide metal spatula, turn fish over and cook 1 minute. Do not cook through. Remove from the pan; set aside.
• Add onion to the pan, reduce heat to medium, and cook, stirring occasionally, until onion is tender and the edges begin to brown, about 4 minutes. Add garlic and cook 1 minute.
• Add jalapeno, wine, 1/4 cup water, corn, tomatoes, and fish, skin side up. Cover and cook 4 minutes, or until the fish is just cooked through; transfer, skin side up, to four wide shallow bowls. Stir basil and cilantro into vegetable mixture and spoon around fish.

Steps:

• Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
• Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.

Steps:

• To cook the bass:
• Preheat the oven to 350°F.
• In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
• To make the scampi:
• In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
• Serve the bass fillets topped with the tomato scampi.

Steps:

• Preheat the oven to 400°F. Heat 2 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add the garlic; cook, stirring, until just golden, about 30 seconds. Add the tomatoes; cook until the skins begin to split, 2 to 3 minutes. Stir in the olives, capers, and oregano; cook 30 seconds more. Season with salt and pepper.
• Coat both sides of the fish with the remaining 2 tablespoons oil; season with salt and pepper. Transfer to a medium roasting pan, skinned side down. Spoon the tomato mixture over the fish. Cook until opaque, 10 to 15 minutes. Serve topped with sauce from the pan.

Steps:

• Preheat the oven to 375 degrees. Scrape off any scales adhering to the fish and refrigerate.
• Cut the feathery green fronds off the fennel and reserve. Cut off the stalks at the top of the bulb and discard. Use a vegetable peeler to remove any rough, stringy fiber from the outside of the bulb and then cut the fennel into 3 wedges. Place in a non-aluminum pan with the wine, coriander seeds, olive oil and salt and pepper. Simmer over low heat, covered, until the wedges soften but still retain some crunch, about 20 minutes. Set aside.
• Meanwhile, rinse and dry the fish, season it with salt and pepper and slide it into a roasting bag. (If the fish is too large you can cut off its head, but avoid this if possible as a headless fish makes a much less dramatic presentation.)
• Put the fennel, its cooking liquid and the reserved fennel fronds in the bag with the fish. Season the tomatoes with salt and pepper and add them to the bag. Push down on the bag to squeeze out excess air and seal with string.
• Carefully place the bag in an oval baking dish or shallow pan (it's easiest to bake the fish in something you can take straight to the table) and bake for about 15 minutes per inch of thickness (about 30 minutes for a 2-inch-thick fish).
• To serve, cut the bag open with a knife or scissors and serve pieces of fish surrounded by fennel, chopped tomatoes and a spoonful of the cooking juices.