PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
- Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
- Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
- Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.
STRIPED BASS WITH ARTICHOKES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.
Nutrition Facts : Calories 472, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 136 milligrams, Sodium 1,051 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 37 grams
ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
TOMATO MARMALADE
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
- Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
- Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.
BASS IN ARTICHOKE AND TOMATO BROTH
Categories Fish Tomato Vegetable Roast Quick & Easy Dinner Lunch Healthy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
- Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
- Meanwhile, stir together zest and remaining 2 tablespoons oil.
- Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.
STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI
Provided by Sam Talbot
Categories Fish Tomato High Fiber Low/No Sugar Dinner Healthy Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 18
Steps:
- To cook the bass:
- Preheat the oven to 350°F.
- In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
- To make the scampi:
- In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
- Serve the bass fillets topped with the tomato scampi.
ROASTED TOMATO & ARTICHOKE PASTA
I have made this recipe 2x for company and it's a winner! I took liberty to add a couple ingredients (fresh basil, parmesan) and increase the amount of some of my favorites (Kalamata olives, artichoke hearts). Adjust ingredients to your liking. It's as colorful as it is tasty. Enjoy! Recipe from: Better Homes & Gardens
Provided by Chicagoland Chef du
Categories Vegetable
Time 35m
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F.
- Cook pasta according to package directions.
- Drain; return to pot. Toss with 1 T olive oil.
- In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
- Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
- Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!
Nutrition Facts : Calories 483.5, Fat 22.4, SaturatedFat 4.8, Cholesterol 11, Sodium 373.7, Carbohydrate 57.4, Fiber 10.7, Sugar 4.5, Protein 15.6
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
More about "pan roasted striped bass with roasted artichokes mushrooms and tomato marmalade food"
SHEET PAN-ROASTED TOMATOES & MUSHROOMS - KITCHN
From thekitchn.com
PAN-ROASTED STRIPED BASS WITH ROSEMARY, VEGETABLES …
From guide.sportsmansguide.com
10 BEST BAKED STRIPED BASS FISH RECIPES - YUMMLY
From yummly.com
PAN-SEARED STRIPED BASS ALL'AMATRICIANA RECIPE
From myrecipes.com
PAN-ROASTED STRIPED BASS DENGAN ARTICHOKES ROASTED, CENDAWAN, …
From thelabmagazineonline.com
BROILED STRIPED BASS WITH GINGER-SCALLION OIL - FOOD & WINE
From foodandwine.com
PAN ROASTED STRIPED BASS RECIPE | BRYONT BLOG
PAN-PEčENI čRTASTI BAS S PRAžENIMI ARTIčOKAMI, GOBAMI IN …
From sl.holidaysbeauty.com
PEčENé PRUHOVANé BASY S PEčENýMI ARTIčOKMI, šAMPIňóNMI A …
From sk.holidaysbeauty.com
PAN SEARED STRIPED BASS RECIPES | BRYONT BLOG
From bryont.net
VISOS SKRUDINTOS DRYžUOTASIS BOSAS SU SKRUDINTAIS ARTIšOKAIS, …
From lt.holidaysbeauty.com
PAN-ROASTED SEA BASS WITH CITRUS-HEIRLOOM TOMATO VINAIGRETTE
From myrecipes.com
PAN-PAAHDETTU RAIDALLINEN BASSO PAAHDETTUJEN ARTISOKKIEN, …
From fi.holidaysbeauty.com
PAN-ROASTED STRIPED BASS WITH ROSEMARY, VEGETABLES AND TOMATO
From sportingchef.com
CHEFS AT HOME: PAN-ROASTED STRIPED BASS WITH GREEK SUMMER …
From wulfsfish.com
PAN-ROASTED, SVīTRAINS, BASS, AR, GRAUZDēTS, ARTIšOKS, SēNES, UN ...
From lv.holidaysbeauty.com
COOK THE BOOK: PAN-ROASTED STRIPED BASS WITH TUNISIAN CHICKPEA …
From fooddiez.com
PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, …
From pinterest.co.uk
WHOLE ROASTED STRIPED BASS WITH TOMATOES AND HERBS
From olgasflavorfactory.com
ROASTED TOMATO & ARTICHOKE PASTA - BETTER HOMES & GARDENS
From bhg.com
PAN-FRIED STRIPED BASS WITH TOMATO BUTTER SAUCE - ANDREA REISER
From andreareiser.com
PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, …
From fooddiez.com
PAN ROASTED STRIPED BASS, ROASTED TOMATO PUREE, GRILLED FENNEL AND ...
From pinterest.ca
TOMATO ROASTED ARTICHOKES | RICARDO
From ricardocuisine.com
PAN ROASTED SEA BASS WITH WILD MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
WHOLE ROASTED SEA BASS WITH ARTICHOKES, TOMATOES AND LEEKS
From foodandwine.com
PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, …
From pinterest.com
PAN-ROASTED STRIPED BASS DENGAN ROASTED ARTICHOKE, MUSHROOM, …
From id.holidaysbeauty.com
ROASTED WILD STRIPED BASS FOOD- WIKIFOODHUB
From wikifoodhub.com
PAN ROASTED STRIPED BASS - PREVENTION.COM
From prevention.com
PAN-ROASTED STRIPED BASS WITH ARTICHOKE RAVIOLI AND BARIGOULE …
From projectdinnerparty.blogspot.com
STRIPED BASS ROASTED WITH HEIRLOOM TOMATOES AND ARTICHOKES
RöSTITUD TRIIBULINE BASS RöSTITUD ARTIšOKKIDE, SEENTE JA ...
From et.holidaysbeauty.com
RECIPE: ROASTED STRIPED BASS - SALT WATER SPORTSMAN
From saltwatersportsman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love