Baked Sea Bass In Crust With Pernod Beurre Blanc Food

BAKED SEA BASS IN CRUST WITH PERNOD BEURRE BLANC

Steps:

• Preheat the oven to 450 degrees.
• Place the fish on a flat surface and sprinkle the cavity with salt and pepper. Stuff it with parsley and shallots.
• Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
• Roll out the second sheet into a rectangle and place it over the fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches. Use the sharp knife to vent the pastry in the middle of the fish if desired. If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts. Brush the pastry with the remaining egg yolk mixture.
• Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned. Reduce the temperature to 400 degrees. If necessary, cover the crust with aluminum foil. Cook for 15 minutes longer.
• While the fish is baking, combine the shallots and wine in a heavy saucepan. Cook over medium-high heat until the wine has nearly evaporated.
• Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
• Remove the fish from the oven and serve with the Pernod beurre blanc sauce.

SAUTEED BLACK SEA BASS WITH PORT BEURRE BLANC

Steps:

• Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium-high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, don't turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.

SIMPLE OVEN-BAKED SEA BASS

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!