WHOLE STRIPED BASS
Steps:
- Preheat the oven to 500 degrees F.
- Trim the fins from the fish, rinse and pat dry. Set aside.
- Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.
WHOLE ROASTED BASS
This item is best prepared on an outdoor barbecue. Gas or charcoal is your preference. Charcoal, however, is preferred. Preheat barbecue for about 30 minutes. (If you are using a charcoal grill let the coals come to a medium heat. Approximately 25 minutes after lighting.)
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 15 servings
Number Of Ingredients 8
Steps:
- Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
ROASTED WHOLE BLACK BASS
Provided by Kelsey Nixon
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve.
- Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to 10 minutes. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil before serving. Yield: 6 servings.
ROASTED STRIPED BASS
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.
WHOLE SMOKE-ROASTED STRIPED BASS AND ROCKET PESTO
Chris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.
Provided by Food Network
Categories main-dish
Yield 20 to 30 servings
Number Of Ingredients 28
Steps:
- Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.
- Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.
- In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
- Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
- To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn.
- Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
- In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.
- Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.
- In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve.
- Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.
ITALIAN BAKED SEA BASS
A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
- Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
- Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.
Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium
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WHOLE OVEN BAKED SEA BASS RECIPE - HAPPY FOODS TUBE
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- Make sure the fish is gutted and de-scaled before you start. Make the cavity larger by cutting with a knife through the bones towards the tail (not all the way just enough to enlarge the cavity). Then, make a few (3-4) slits on one of the sides of the fish.
- Season its skin generously on both sides with salt and pepper. Open up the cavity and sprinkle salt and pepper inside (don’t over-season the inside).
- In a small bowl, mix crushed garlic, olive oil and chopped parsley. Spread some of this mixture inside of the cavity and fill the slits with it. Finally, place some lemon slices inside and repeat the whole process with the other fish.
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