ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE -- A LA TONY BLAIR
This is something I cooked for Tony Blair and the Italian Prime Minister at the British/Italian Summit last year. It went down a treat so I thought I'd put it in the book. This is a really great way to cook sea bass. Try and get the biggest bass you can find. Failing that, royal bream is fantastic cooked this way too.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield Yield: 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine.
- The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.
BAKED SEA BASS STUFFED WITH SHELLFISH
Ask your fishmonger to debone and butterfly the fish for stuffing, keeping the head and tail attached. If wild striped bass or branzino is not available, any meaty, white-fleshed fish may be substituted.
Provided by Paul Greenberg
Categories main course
Time 1h45m
Yield Serves 10
Number Of Ingredients 12
Steps:
- Set a rack in the upper third of the oven. Preheat it to 475 degrees. Soak the clams and mussels for 5 minutes in a large bowl of cold water. Scrub the shells using a stiff brush. Drain. Discard any shellfish that don't shut when tapped. Pull away fibers from the mussels.
- Put the clams, mussels and wine in a large pot, cover and set over high heat. Shake the pan occasionally and remove the shellfish as soon as their shells open. Shell the clams and mussels and place their meat in a bowl. Strain the juices through a paper-towel-lined fine sieve and into the bowl of shellfish. Let soak for 20 minutes.
- Transfer the shellfish to a large bowl. Set the juices aside. Pat the shrimp dry, chop theminto bite-size pieces and add to the bowl of shellfish along with the garlic, onion, parsley, lemon juice, olive oil and bread crumbs. Season all over with salt and pepper and toss gently.
- Line a baking sheet with 2 layers of foil, extending double the length of the pan. Pour some of the shellfish juices on the bottom of the pan and place the fish in the center. Season the inside of the fish with salt and pepper. Stuff it with the shellfish mixture. Moisten the skin side of the fish with some of the remaining shellfish juices. Fold the foil over the fish, crimping the edges to tightly seal it. In the upper third of the oven, roast the striped bass for about 40 to 45 minutes (or the small branzini for 15 to 20 minutes). Let rest for 10 minutes. Cut open the pouch. Remove the fins. Slice the fish across as you would a roast. Top each slice with some of the juices.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 5 grams, Sodium 935 milligrams, Sugar 1 gram, TransFat 0 grams
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
ROAST SEA BASS & VEGETABLE TRAYBAKE
Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
- Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium
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