PAN-SEARED SEA BASS IN TOMATO FENNEL BROTH
Provided by Robert Irvine : Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
- For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
- In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.
CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield Four servings
Number Of Ingredients 12
Steps:
- Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
- Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
- Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 7 grams
ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
- Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
- Serve immediately, sprinkled with additional chopped tarragon.
BAKED SEA BASS WITH FENNEL
Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
- Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium
SEARED CHILEAN SEA BASS AND LOBSTER WITH THYME SCENTED TOMATO
Make and share this Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato recipe from Food.com.
Provided by kzbhansen
Categories Bass
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat cook the bacon until crisp and remove the bacon.
- In the bacon fat sweat the chopped onions, garlic and ginger until soft.
- Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
- Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
- Finish with one-ounce butter and adjust seasoning.
- Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
- Blanch asparagus and season.
- Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
- Cooking times will vary depending on thickness of fish. Fish should be just done in center.
- Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
- In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.
SEA BASS WITH FENNEL, LEMON & SPICES
This Friday night fish dish is packed with iron and vitamin C, is low in calories and fat, and counts towards your five a day
Provided by John Torode
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
- Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.
Nutrition Facts : Calories 241 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD
Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.
Provided by sbigelow
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
- Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
- Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.
SEA BASS IN TOMATO FENNEL SAUCE
I made this for dinner last night and it was FANTASTIC! The slightly anise flavor compliments the fish very well and would be equally good with halibut fillets or shrimp.I served this with sautéed zucchini and onions and a wild rice blend. The sauce was great over the zucchini too! A definite keeper and low fat to boot!
Provided by Leslie in Texas
Categories Bass
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
- Add the Pernod and mix well.
- Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
- Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
- Simmer for 15 minutes, stirring occasionally.
- Process the tomato mixture in a blender or food processor until puréed.
- You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
- Bring the sauce to a simmer, stirring occasionally.
- Add the fillets and spoon some of the sauce over the top of each.
- Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
- Remove the fillets to serving plates and spoon some sauce over each serving.
CRISP SEA BASS WITH MINTED FENNEL & RADISH SALAD
Simple but elegant, this tasty dish is all about the quality of the ingredients
Provided by Good Food team
Categories Dinner
Time 21m
Number Of Ingredients 9
Steps:
- Boil a small pan of water, then blanch the fennel for 15 secs. Drain and cool under cold running water, then drain again and dry. Whisk together the lemon juice, extra virgin olive oil and sugar, then toss half with the fennel. Set the other half of the dressing aside and leave the fennel to marinate while you prepare the rest of the ingredients.
- Heat the olive oil in a large heavy-bottomed pan over a medium heat. Season the sea bass fillets. Place the fish in the pan, skin-side down, and cook for 4-5 mins until the skin is golden and crisp - you might want to press the fillets with the back of a spatula for the first 30 secs to prevent them curling. Turn, leave for 30 secs to 1 min more, then remove from the heat.
- Toss the radishes, herbs, capers and reserved fennel fronds into the marinated fennel slices with some seasoning, then pile onto two plates. Carefully place the fish on top, drizzle with the remaining dressing, and serve with Lemon-roasted new potatoes, see 'goes well with'.
Nutrition Facts : Calories 294 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.79 milligram of sodium
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