ITALIAN BAKED SEA BASS
A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium
SEA BASS ALLA FIORENTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
SEA BASS & SEAFOOD ITALIAN ONE-POT
A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chilli. Fry until softened, then add the squid, basil stalks, tomatoes and wine. Simmer over a low heat for 35 mins until the squid is tender and the sauce has thickened slightly, then season.
- Scatter the mussels and prawns over the sauce, lay the sea bass fillets on top, cover, turn up the heat and cook hard for 5 mins. Serve scattered with the basil leaves and fennel fronds, with crusty bread.
Nutrition Facts : Calories 329 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 1 milligram of sodium
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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!
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SEA BASS WITH SICILIAN CHERRY TOMATO SAUCE …
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5/5 (1)Total Time 45 minsAuthor Gabriele Corcos
- To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often, until the anchovies are sizzling and broken down into a paste, about 2 minutes. Add the garlic and cook until it begins to brown around the edges, about 1 minute. Stir in the olives, capers, and red pepper flakes and cook until heated through, about 2 minutes. Stir in the cherry tomatoes and season to taste with the salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes. Set the sauce aside.
- Oil a large ridged grilling pan and heat it over medium-high heat. Brush the sea bass on both sides with oil and season with the salt and pepper. Place on the grill, skin side down, and grill until the underside is seared with grill marks, about 3 minutes. Flip the fresh fish over and cook until the other side is seared and the flesh is opaque when pierced in the center with the tip of a small sharp knife, about 3 minutes more. Transfer each fillet to a dinner plate and top with a spoonful of the sauce. Sprinkle with parsley and serve.
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- Preheat the oven to 400 °F. Peel 1/4 of a lemon and finely chop it along with generous handful of each herb (parsley, rosemary and sage) and a garlic clove.
- Scale and gut the sea bass. Rinse fish inside and out; pat dry. Stuff the belly of the fish with half of the herb mixture.
- Whisk the egg whites until stiff. Add the sea salt and the rest of the herb mixture. Stir until salt is evenly moistened. Spread half salt mixture in a baking tray. Place stuffed bass on salt and cover fish completely with remaining salt mixture; pressing to seal.
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