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
BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium
PARCHMENT-COOKED FISH WITH MORELS, SPRING GARLIC, AND THYME
A rather simple recipe that tastes like it took all day. Use Pacific halibut, striped bass, tilapia, or other sustainable white-fleshed fish.
Provided by doch83
Categories Main Dish Halibut
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
- Sprinkle halibut fillets with salt and black pepper on both sides.
- Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
- Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
- Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
- Open the heart shapes; brush right sides of the hearts with canola oil.
- Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
- Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
- Leave about 1/4 inch of the bottom point unfolded.
- Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
- Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
- Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
- To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 11.1 g, Cholesterol 57.7 mg, Fat 9 g, Fiber 1.8 g, Protein 38.8 g, SaturatedFat 1.8 g, Sodium 104.1 mg, Sugar 1.6 g
BAKED SEA BASS IN WHITE WINE SAUCE
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories < 60 Mins
Time 1h
Yield 1 fish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
- Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
- Decorate, if desired, with lemon and additional chopped parsley.
Nutrition Facts : Calories 229.3, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 128.8, Carbohydrate 4.6, Fiber 0.4, Sugar 1.8, Protein 0.8
SAKE SEA BASS IN PARCHMENT
Provided by Melissa Roberts
Categories Ginger Bake Dinner Bass Sake Healthy Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with a baking sheet on bottom rack.
- Stir together sake, soy sauce, ginger, and sugar in a bowl.
- If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
- Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
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SEA BASS IN PARCHMENT (EN PAPILLOTE) - JETT'S KITCHEN
From jettskitchen.com
Cuisine American, FrenchCategory Main CourseServings 2Estimated Reading Time 5 mins
- Prepare Parchment:When cooking fish and vegetables with parchment use a 9×13 size of parchment folded in half. I like using unbleached parchment baking paper.Open parchment and lay flat on sturdy surface. Place the fish just to the right or left of the fold. Add vegetables of choice, seasoning and olive oil or butter.Brush edges of parchment with butter or olive oil.Fold parchment over fish and veggies connecting edges.
- Make Parchment Pouch:Starting at the center folded edge make a single fold to seal.The goal is to make a tight sealed pouch so the ingredients inside are cooked by steaming.Next, make another fold.Work your way around folding edges over making a tight seal. When you get to the end make your final tight fold and tuck it under.Place parchment pouch on a baking sheet.
- Bake:Place sea bass and veggie pouches in a 400 degree Fahrenheit preheated oven and bake for 12-15 minutes.While baking if you have a tight seal the parchment will puff up and when removed from the oven it will deflate immediately as the pouch begins to cools off.
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- Crispy Baked Tilapia. Well-seasoned panko bread crumbs are browned first before coating the tilapia fillets, which adds an extra boost of flavor. Easy 5-Ingredient Tilapia.
- Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots. Aluminum foil is an easy and always-available alternative to the parchment paper traditionally used for cooking en papillote.
- Baked Parmesan Tilapia. Parmesan and panko give this quick-and-easy tilapia a deliciously crispy crust. Healthy Tilapia Tacos with Creamy Cucumber Sauce.
- Casserole-Baked Halibut with Leeks and Carrots. "Halibut is one fish that roasts up really nicely," says Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole.
- Baked Flounder with Parmesan Crumbs. Delicious baked flounder is one of the best fast fish recipes you can have in your repertoire. Chef Nigel Slater adds freshly grated Parmesan to the breadcrumbs to form a tasty buttery topping for the flaky white fish, which cooks in just 15 minutes.
- Easy Scallion Mayonnaise Baked Salmon. Think of this mayonnaise as a fast, refrigerator-ready version of aioli. Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes.
- Salt-Baked Whole Fish. Salt-baking fish seals in moisture and seasons at the same time; be sure to discard the skin. Whole Grilled Fish with Crispy Garlic and Red Chiles.
- Salt-Baked Trout. Marcia Kiesel uses pickled cocktail onions to make a fast, tart, crunchy sauce for this succulent salt-baked trout. Smoked-Trout-and-Caper-Cream-Cheese Toasts.
- Salt-Baked Salmon with Prosecco Butter Sauce. This recipe calls for a salmon roast--a large chunk cut from the widest end of the fish (right behind the head).
- Salt-Baked Branzino with Zucchini Pistou. Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou–Provence's version of pesto–and lemony cherry tomatoes.
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