GINGER SEA BASS OVER WILTED GREENS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
- Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
- Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.
LEMONGRASS-PANKO CRUSTED SEA BASS
Steps:
- 2 cups panko
- 3 kaffir lime leaves
- 2 tablespoons dried lemongrass
- Preheat oven to 350 degrees F.
- For the Green Curry Sauce:
- Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot. Reduce by 1/3 over medium heat. Add brown sugar and lime juice. Strain through chinois.
- For the Gingered Basmati Rice:
- Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot. Add basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.
- For the Stir-Fried Vegetables:
- Heat saute pan on medium-high heat. Saute vegetables in oil or butter until al dente.
- For the Lemongrass-Panko Crust:
- Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks.
- For the Chili Oil:
- Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter.
- For the Sea Bass:
- Preheat oven to 400 degrees F.
- Heat a cast iron skillet on med to medium-low. Crust 1 side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).
- Serve the fish with the sauce alongside the rice and vegetables.
CHILEAN SEA BASS WITH GINGER AND LEMON
Super simple Chilean Sea Bass recipe. I defrosted some frozen Chilean Sea Bass steaks that I found in Chinatown.
Provided by SocaliJL
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a baking dish, marinade for 20min up to a couple of hours.
- Ginger juice (grate ginger and squeeze to extract juice).
- Juice of 1 lemon.
- Drizzle with olive oil.
- Salt and Pepper to taste.
- Preheat over to 450.
- Drain excess marinade.
- Cover dish with foil and bake for 20 minutes at 450.
Nutrition Facts : Calories 230.8, Fat 4.7, SaturatedFat 1.2, Cholesterol 93, Sodium 155.8, Carbohydrate 5.8, Fiber 2.5, Protein 42.5
OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE
Categories Citrus Ginger Roast Low Carb Quick & Easy Lime Bass Healthy Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
- Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
- Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.
BAKED SEA BASS WITH FENNEL
Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
- Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium
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