SEA BASS WITH FENNEL, LEMON & SPICES
This Friday night fish dish is packed with iron and vitamin C, is low in calories and fat, and counts towards your five a day
Provided by John Torode
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
- Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.
Nutrition Facts : Calories 241 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium
BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
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
PAN-ROASTED SEA BASS WITH LEMON FENNEL OIL
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
- While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
- Serve fillets skin sides up and spoon sauce over them.
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FENNEL, LEMON AND DILL BAKED SEA BASS RECIPE
From deliciousmagazine.co.uk
Estimated Reading Time 2 mins
- Preheat the oven to 200°C/fan180°C/gas 6. Smear the base of 1-2 large roasting tin/s with a little olive oil. Season the inside of each sea bass, then place them in the roasting tin/s.
- Fill the cavity of each fish with the fennel and lemon slices, then tuck in the dill, parsley, thyme and bay. Scatter over any remaining fennel, lemon and herbs, then pour over the wine. Drizzle each fish with a little olive oil and season well.
- Cover the whole tin/s tightly with foil and bake for 25-35 minutes, basting the fish with the pan juices halfway, depending on the size of the fish – you want the fish to feel firm to the touch, with the meat opaque and moist. Carefully transfer the fish to a board and cover loosely with foil to keep hot.
- Make a quick sauce from the pan juices. Place the tin over the hob (if using 2 tins, tip the juices into 1 tin) and boil for a few minutes, until the juices are reduced slightly and well-flavoured. Strain into a jug.
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