Baked Chutney Stuffed Sea Bass Food

BAKED SEA BASS STUFFED WITH SHELLFISH

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.

ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE -- A LA TONY BLAIR

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.

SEABASS BAKED IN A BAG

Steps:

• Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;

BAKED SEA BASS WITH LEMON & HERBS (WITH TARATOR SAUCE)

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.