SEA BASS IN PAPILLOTE
Categories Citrus Fish Garlic Herb Tomato Bake Sauté Quick & Easy Dinner Bass Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
- Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
- Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
- Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
- Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
- Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.
QUICK GARLIC AIOLI
This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish.
Provided by Kristie Ghioni
Categories Side Dish Sauces and Condiments Recipes
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 1.4 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 156.4 mg, Sugar 0.4 g
SEA BASS EN PAPILLOTE WITH THAI FLAVOURS
Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime
Provided by Mat Follas
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
- Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
- While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
- Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.
Nutrition Facts : Calories 361 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
HERB AIOLI
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
LOUP DE MER EN PAPILLOTE (BAKED SEA BASS WRAPPED IN PAPER)
To wrap fish in parchment paper will protect the against the high heat. The steam can still escape, but the fluids and the flavours are kept inside. You can use almost any fish with this technique, but I would suggest to use whole fish. Serve the fish still wrapped in paper and "open" it on the table. A burst of wonderful flavours will escape. Serve it with some bread to dip up the wonderful flavoured juices.
Provided by Thorsten
Categories Bass
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (390° F, 200° C).
- Pepare a parchment paper large enough to wrap the fish. Spread a little of the olive oil where you will put the fish on.
- Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.
- Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.
- Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).
- Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.
- Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.
- Cover the fish with the rest of black pepper and the rosemary leaves.
- Squash the garlic cloves (do not peel them) and place them on top of fish. Cut the butter into small pieces and arrange on top of fish too.
- Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.
- Brush a little of the olive oil over the paper. This will protect it from burning.
- Put the package on a baking tray and bake for about 25 minutes.
- Serve the fish hot in the package.
- NOTE: use smaller fish for this recipe.
Nutrition Facts : Calories 669.8, Fat 34.1, SaturatedFat 11.5, Cholesterol 216.4, Sodium 391.4, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 84
STRIPED BASS WITH HERBS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, combine the parsley, chives, chervil, half of the lemon juice, zest, and the oil; stir to combine. Season with salt and pepper; set aside.
- In a large skillet, combine water, wine, remaining lemon juice, the shallot, and garlic. Bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
- Season fish with salt and pepper. Add to simmering liquid, cover, and cook until opaque, about 10 minutes. Use a slotted spoon or spatula to remove fish from pan and place on serving plates. Discard poaching liquid. Spoon herb mixture over fish. Serve immediately with salad.
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