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
BAKED SEA BASS WITH HERB SAUCE
The original recipe came from an Overwaite flyer and it was for Halibut so I have tweaked and played a bit with the recipe. It is very flavorful, the fish is moist. The sauce however is very thin - I didn't mind it like that but you may want to thicken it a bit.
Provided by Bergy
Categories Bass
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F.
- Place the Sea Bass in an oven proof dish, single layer.
- Pour in all the remaining ingredients.
- Bake uncovered for apprx 20 minutes or until it flakes easily with a fork.
Nutrition Facts : Calories 393.1, Fat 26.6, SaturatedFat 15.5, Cholesterol 131.3, Sodium 287.2, Carbohydrate 5.5, Fiber 1, Sugar 2.1, Protein 32.7
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.
ROASTED SEA BASS WITH CAPER SAUCE
Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.
Provided by Chef Kate
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
- Season the fillets generously with salt and pepper and lightly dredge in the flour.
- Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
- While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
- Season with pepper and check for salt.
- To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.
Nutrition Facts : Calories 347.2, Fat 20.5, SaturatedFat 3.2, Cholesterol 65.5, Sodium 393.7, Carbohydrate 8.9, Fiber 0.6, Sugar 0.2, Protein 30.5
GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE
Provided by Lisa Spence
Categories Milk/Cream Herb Onion Tomato Low Carb Quick & Easy Bass Grill/Barbecue Bon Appétit Florida
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
- Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
- Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
- Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.
ROASTED SEA BASS
This whole fish is roasted with tomato, lime, onions, thyme, olive oil and white wine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat the broiler. Score sea bass at 1-inch intervals. Brush the inside cavity of the fish with olive oil, and season with 1/4 teaspoon salt and a pinch of pepper. Place chile peppers and 10 thyme sprigs inside the cavity. Brush both sides of the fish with olive oil, and season with 1/2 teaspoon salt and 1/8 teaspoon ground pepper.
- In a 10-by-18-inch roasting pan, or one large enough to hold the fish, arrange lime, tomato, and onion slices so they form a bed for the fish, and season them with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the fish on top, and pour 6 tablespoons olive oil over fish.
- Transfer the roasting pan to the broiler, and cook fish for 10 minutes, until the skin is slightly crisp on top. Lower the oven to 400 degrees. Add wine to the roasting pan, and return fish to the oven to roast. Roast until the fish is opaque and cooked through, about 35 minutes.
- Remove the pan from the oven, and transfer fish to a large serving dish.
- Pick 1 heaping teaspoon thyme leaves from remaining sprigs. Place the vegetables from the roasting pan into a sieve, and strain the juices into a bowl, pressing out any additional juices from the vegetables to create sauce. Stir the thyme leaves and remaining 4 tablespoons olive oil into this sauce, adjust the seasoning with salt and pepper, and add lime juice to taste. Gently reheat the sauce in a small saucepan over low heat, making sure not to let it boil. Fillet the fish, pour the sauce over, and serve.
ROASTED SEA BASS WITH HERB SAUCE
Make and share this Roasted Sea Bass with Herb Sauce recipe from Food.com.
Provided by Geema
Categories Bass
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450F.
- Lightly brush a baking sheet with olive oil and place fish fillets on baking sheet.
- Brush the fish with olive oil, then drizzle with lemon juice.
- Sprinkle fish with salt and pepper, then herbs.
- Bake fish about 10 minutes, just until opaque in center.
- Transfer fish to plates and spoon some herb sauce over the fillets.
- SAUCE Mix all ingredients in medium bowl.
- Season with salt and pepper.
- May be made one day ahead and refrigerated.
- Use at room temperature.
Nutrition Facts : Calories 538.2, Fat 47.8, SaturatedFat 6.9, Cholesterol 52.9, Sodium 265.1, Carbohydrate 3.7, Fiber 1.1, Sugar 0.7, Protein 24.6
WHOLE ROASTED SEA BASS
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
- Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
- Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
- Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.
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.
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- Dredge each piece of fish in the flour mixture, coating the entire surface, and shake off any excess.
- In a large skillet, preferably stainless steel or nonstick, melt 1 tablespoon of the butter over medium high heat and add the olive oil (1 tablespoon).
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