CHILEAN SEA BASS WITH MUSTARD
I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!
Provided by Grace Lynn
Categories Bass
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Let the sea bass sit at room temperature for about 20 minutes.
- Season it with salt and pepper on both sides.
- Melt butter in pan over medium-high heat.
- Cook the sea bass for 4 minutes.
- Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
- Dash, then sprinkle bread crumbs on top.
- Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.
PAN ROASTED MEDITERANEAN SEA BASS
Provided by Scott Conant
Number Of Ingredients 9
Steps:
- In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.
ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
SLOW-ROASTED FISH WITH MUSTARD AND DILL
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven? It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him. The experiment worked beautifully. A week later, to serve with Portuguese white wines, I had the opportunity for an encore. This time it was a two-pound porgy, and again, after exactly an hour, the bone lifted easily from the perfectly cooked, moist and silken flesh. Lemon, ginger, mustard and herbs brought it into harmony with the wines.
Provided by Florence Fabricant
Categories dinner, for two, roasts, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture.
- Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.
- Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat.
- When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 1434 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE
Categories Food Processor Fish Mustard Nut Broil Horseradish Parmesan Walnut Bass Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
- Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.
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.
SLOW-ROASTED FISH WITH MUSTARD AND DILL
Number Of Ingredients 12
Steps:
- PREPARATION Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture. Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour. Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat. When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.
BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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