HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
SAKE SEA BASS IN PARCHMENT
Provided by Melissa Roberts
Categories Ginger Bake Dinner Bass Sake Healthy Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with a baking sheet on bottom rack.
- Stir together sake, soy sauce, ginger, and sugar in a bowl.
- If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
- Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
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.
LOUP DE MER EN PAPILLOTE (BAKED SEA BASS WRAPPED IN PAPER)
To wrap fish in parchment paper will protect the against the high heat. The steam can still escape, but the fluids and the flavours are kept inside. You can use almost any fish with this technique, but I would suggest to use whole fish. Serve the fish still wrapped in paper and "open" it on the table. A burst of wonderful flavours will escape. Serve it with some bread to dip up the wonderful flavoured juices.
Provided by Thorsten
Categories Bass
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (390° F, 200° C).
- Pepare a parchment paper large enough to wrap the fish. Spread a little of the olive oil where you will put the fish on.
- Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.
- Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.
- Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).
- Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.
- Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.
- Cover the fish with the rest of black pepper and the rosemary leaves.
- Squash the garlic cloves (do not peel them) and place them on top of fish. Cut the butter into small pieces and arrange on top of fish too.
- Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.
- Brush a little of the olive oil over the paper. This will protect it from burning.
- Put the package on a baking tray and bake for about 25 minutes.
- Serve the fish hot in the package.
- NOTE: use smaller fish for this recipe.
Nutrition Facts : Calories 669.8, Fat 34.1, SaturatedFat 11.5, Cholesterol 216.4, Sodium 391.4, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 84
SEA BASS IN PAPILLOTE
Categories Citrus Fish Garlic Herb Tomato Bake Sauté Quick & Easy Dinner Bass Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
- Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
- Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
- Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
- Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
- Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.
More about "parchment baked black bass recipes"
SEA BASS IN PARCHMENT (EN PAPILLOTE) - JETT'S KITCHEN
From jettskitchen.com
Cuisine American, FrenchCategory Main CourseServings 2Estimated Reading Time 5 mins
- Prepare Parchment:When cooking fish and vegetables with parchment use a 9×13 size of parchment folded in half. I like using unbleached parchment baking paper.Open parchment and lay flat on sturdy surface. Place the fish just to the right or left of the fold. Add vegetables of choice, seasoning and olive oil or butter.Brush edges of parchment with butter or olive oil.Fold parchment over fish and veggies connecting edges.
- Make Parchment Pouch:Starting at the center folded edge make a single fold to seal.The goal is to make a tight sealed pouch so the ingredients inside are cooked by steaming.Next, make another fold.Work your way around folding edges over making a tight seal. When you get to the end make your final tight fold and tuck it under.Place parchment pouch on a baking sheet.
- Bake:Place sea bass and veggie pouches in a 400 degree Fahrenheit preheated oven and bake for 12-15 minutes.While baking if you have a tight seal the parchment will puff up and when removed from the oven it will deflate immediately as the pouch begins to cools off.
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