PAN-FRIED SEA BASS WITH MISO, LEMON, AND THYME-GLAZED ROASTIES
A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.
Provided by Alice Liveing
Categories HarperCollins Fish Seafood Dinner Bass Parsnip Sweet Potato/Yam Carrot Potato Quick and Healthy Healthy Wheat/Gluten-Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6
- In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
- Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
- Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
- When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
- Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
- Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.
BAKED SEA BASS WITH LEMON & HERBS (WITH TARATOR SAUCE)
This delicious fish dish is the perfect alternative to a Sunday roast
Provided by Ruth Watson
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.
- Bake the fish for 30 minutes or until the flesh is opaque at its thickest part - slide a knife into the backbone area to heck.
- To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.FOR THE TARATOR SAUCE
- Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.
- Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
- Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 66 grams protein, Sodium 0.6 milligram of sodium
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
CHILKA-STYLE PAN-SEARED BLACK BASS
Steps:
- First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
- Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.
ASIAN-STYLE SIZZLING BLACK BASS
Steps:
- Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook.
- In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions.
- Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
- Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
- With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side.
BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Provided by Alison Roman
Categories Fish Olive Quick & Easy Dinner Rosemary Seafood Bass Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
- Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
SEARED SEA BASS WITH FRESH HERBS AND LEMON
An easy Seared Sea Bass with Fresh Herbs and Lemon recipe that can be prepared in 45 minutes or less.
Categories Fish Herb Sauté Quick & Easy Lemon Bass White Wine Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through. Transfer fish to 2 plates. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste. Spoon sauce over fish.
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