PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
- Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
- Serve bass and sauce over rice.
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
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
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.
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SEARED BLACK SEA BASS IN ROASTED TOMATO BROTH - FOOD …
From foodandwine.com
Servings 4
- Put the bass fillets together to form 2 whole fish; cut each one crosswise to form 2 pieces of equal weight; the thinner tail pieces will be longer. Separate the fillets and season them with salt and pepper. Lay a roasted tomato on half of the fillet pieces and top with 2 bay leaves and a thyme sprig. Cover with the matching fillets and tie each bundle in three places with kitchen string. insert a bay leaf under a string in each bundle and season with salt and pepper.
- In a large skillet, heat the 2 1/2 tablespoons olive oil over moderately high heat. Add the fish bundles to the pan, skin side down. Cook the fish over moderate heat until the skin is browned and the bottom fillets are just cooked through, about 5 minutes. Turn the bundles, reduce the heat to low and cook the second side; the thinner pieces will be done first.
- Meanwhile, in a small nonreactive saucepan, gently simmer the tomato juices for 3 minutes. Season with salt and pepper.
- Spoon the tomato juices onto plates and set the fish bundles on top. Garnish with the thyme leaves and a drizzle of olive oil. Don't eat the strings or the bay leaves.
PAN-SEARED SEA BASS - THE ORIGINAL DISH
From theoriginaldish.com
Estimated Reading Time 3 mins
- Heat a small sauté pan over medium-high heat. Toast the chiles for about 20 seconds on each side.
- Heat the olive oil in a medium sauté pan over medium-high heat. Add the onion and garlic. Season with salt and pepper.
- Meanwhile, season the sea bass filets with salt and pepper. In another medium sauté pan, heat the olive oil over medium heat.
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- In a large, deep skillet, heat 2 teaspoons of the olive oil. Add the fennel, onion and celery, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the tomatoes, wine, 3/4 teaspoon of the orange zest, the saffron and crushed red pepper and cook over high heat until the liquid has evaporated, about 5 minutes.
- Add the tomato juices, season with salt and bring to a simmer. Arrange the fish fillets in the sauce in a single layer and season with salt. Cover and cook over moderate heat until the fish is opaque throughout, 8 to 10 minutes.
- Mix the parsley with the fennel fronds and the remaining 1 teaspoon olive oil and 1/4 teaspoon orange zest; season with salt. Spoon the fish and sauce onto warmed plates, sprinkle with the parsley mixture and serve.
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