Baked Sea Bass Food

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.

SEA BASS ALLA FIORENTINA

Steps:

• Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
• In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
• Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

ITALIAN BAKED SEA BASS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
• Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
• Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

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!

BAKED SEA BASS WITH LEMON CAPER DRESSING

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.

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.

BAKED SEA BASS WITH VEGETABLES

Steps:

• Preheat the oven to 350F.
• Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.
• While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.
• Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
• Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.
• Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.

STEAMED THAI-STYLE SEA BASS AND RICE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6. In a food processor or liquidizer, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk. This will give you a lovely fragrant Thai-style paste.
• Cook your rice in salted, boiling water until it's just undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. Lay the sea bass fillets on top, scatter over the sugar snap peas or mangetouts, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves. Divide between your plates with a wedge of lime.

BAKED SEA BASS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
• Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
• Decorate, if desired, with lemon and additional chopped parsley.

BAKED WHOLE SEA BASS CITRUS

Steps:

• Preheat oven to 400 degrees F.
• Clean the bass by removing the guts and the gills and trimming off the belly flap. Season the season with salt and pepper. Place the fish on foil and sprinkle with some citrus zest. Close the foil and cook for about 10 minutes oven. In a small sauce pot reduce the juice and the remaining zest. Slowly add the butter whisking constantly, season sauce and add all the segments, simmer. Saute the spinach and drain off any liquid. Remove the bass from the oven and from the foil, discard the citrus zest on it. Place the fish on top the spinach and ladle with the citrus sauce

12 MINUTE STICKY ASIAN SEA BASS

Steps:

• Preheat the oven to 200c/400f
• Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl.
• Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.
• Spoon on the honey-soy sauce mix (it will pour off a little, but that's fine). Sprinkle on the sugar and place in the oven to cook for 8 minutes. Half-way through cooking, open the oven and baste the fish with the sauce in the tray (it will be stickier now it's been in the oven).
• Once the fish is cooked, take out of the oven and baste again with sauce, then sprinkle the top with coriander (cilantro), spring onion (scallion) strips and slices of chilli.
• Serve with lime slices and some boiled rice or salad.

SAUTEED CHILEAN SEA BASS

Steps:

• Preheat oven to 200 degrees F.
• Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
• Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
• Plate fish and drizzle sauce around each fillet.

BAKED CHILEAN SEA BASS

Steps:

• Preheat the oven to 425 degrees.
• Clean the fish.
• Put skin side down on a baking sheet.
• Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
• Bake for 20-25 minutes.

OVEN BAKED SEA BASS

Steps:

• Preheat oven to 400° Fahrenheit (200° Celsius).
• Make sure the fish is gutted and de-scaled before you start. Make the cavity larger by cutting with a knife through the bones towards the tail (not all the way just enough to enlarge the cavity). Then, make a few (3-4) slits on one of the sides of the fish.
• Season its skin generously on both sides with salt and pepper. Open up the cavity and sprinkle salt and pepper inside (don't over-season the inside).
• In a small bowl, mix crushed garlic, olive oil and chopped parsley. Spread some of this mixture inside of the cavity and fill the slits with it. Finally, place some lemon slices inside and repeat the whole process with the other fish.
• Place both fish onto a baking tray lined with baking parchment and cook in a preheated oven at 400° Fahrenheit (200° Celsius) for 10 minutes or until cooked through.
• Enjoy with salad, potatoes, grilled or pan-fried vegetables.

BAKED CHUTNEY-STUFFED SEA BASS

Steps:

• For the chutney: Blend the cilantro, lemon juice, garlic, ginger, chiles, coconut, pistachios, and cumin in a food processor to a puree.
• Heat a small amount of the vegetable oil in a small saucepan over a medium heat. When the oil is hot, add the mustard seeds. Be careful of the popping mustard seeds and splattering of oil. When the mustard seeds start to pop, remove the pan from the heat, and add the seeds to the chutney mixture. Season the mixture well with salt, and freshly ground black pepper.
• In a separate bowl, mix 2 tablespoons of the chutney mixture with 1 tablespoon vegetable oil. Brush the chutney mixture all over the sea bass, and set aside to marinate for 20 to 30 minutes.
• While the fish is marinating, preheat the oven to 350 degrees F.
• When the fish has marinated, spoon the remaining chutney mixture into the cavities of the sea bass. Place the stuffed sea bass onto a sheet pan, and bake in the oven for 15 to 20 minutes, or until the flesh of each sea bass is opaque.
• To serve the dish, divide the stuffed sea bass among four serving plates. Spoon a portion of the new potatoes and green salad alongside. Garnish each plate with a wedge of lemon.

WHOLE BAKED SEA BASS

Steps:

• To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy.
• Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer.
• To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves.
• Serve the sea bass with the potatoes and salad.