CHILEAN SEA BASS A LA PROVENCALE
Make and share this Chilean Sea Bass a La Provencale recipe from Food.com.
Provided by Chef at Large
Categories Bass
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 375 degrees F.
- In a large add the sundried tomatoes, green onion, pesto sauce, mayonnaise and olive oil.
- Slightly drizzle a baking sheet with olive oil so that the Chilean Sea Bass won't stick.
- Place the fish on the baking sheet.
- Place the garnish on top of the fish.
- Add Salt & Pepper to taste.
- Bake for approximately 12 to 15 minutes or until internal temperature reaches 145 degrees F.
Nutrition Facts : Calories 494, Fat 26.1, SaturatedFat 4.3, Cholesterol 98.7, Sodium 330.8, Carbohydrate 20.3, Fiber 4.6, Sugar 11.3, Protein 45.4
PAN ROASTED MEDITERANEAN SEA BASS
Provided by Scott Conant
Number Of Ingredients 9
Steps:
- In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.
ROASTED SEA BASS PROVENçALE
Categories Fish Herb Roast Sauté Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
- Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.
ROAST SEA BASS & VEGETABLE TRAYBAKE
Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
- Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium
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
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!
CHILEAN SEA BASS PROVENCAL
Make and share this Chilean Sea Bass Provencal recipe from Food.com.
Provided by Meredith .F
Categories Bass
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Heat the olive oil in a large oven-proof skilley over medium-high heat.
- Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
- Saute until onions begin to soften, about 5 minutes.
- Stir in tomatoes & wine.
- Sprinkle fish with salt & pepper.
- Place fish in same shillet & spoon vegetables atop fish.
- Bring to simmer.
- Cover; bake until fish is opaque in center, about 10-12 minutes.
- Transfer fish to plates.
- Stir remaining parsley into sauce.
- Boil sauce until reduced slightly, about 2 minutes.
- Season to taste with salt & pepper, spoon over sauce.
Nutrition Facts : Calories 422.2, Fat 15.1, SaturatedFat 2.7, Cholesterol 93.7, Sodium 172.6, Carbohydrate 18.2, Fiber 3.5, Sugar 8.5, Protein 44.7
ROASTED SEA BASS PROVENCALE
This is really good with any white fish!
Provided by Julie Howard
Categories Roasts
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450°F
- 2. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat.
- 3. Add tomatoes, capers, garlic and thyme and stir 1 minute.
- 4. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
- 5. Sprinkle fish with salt and pepper.
- 6. Add to skillet; turn to coat with sauce.
- 7. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes.
- 8. Transfer fish and sauce to platter
BLACK SEA BASS FILLETS PROVENCAL STYLE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric. Cook, stirring, over medium heat until wilted, about 3 minutes. Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper. Bring to a boil and simmer 10 minutes.
- Put the fillets in a skillet large enough to hold them in one layer. Season with salt and pepper. Remove the bay leaf and pour the mixture evenly over the fish. Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 7 grams, TransFat 0 grams
COD PROVENçAL
Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
- Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
- Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
- Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
- Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
- Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 5.33 milligram of sodium
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