Roasted Whole Black Bass Food

WHOLE ROASTED BASS

Steps:

• Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.

ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO

Steps:

• In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
• Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
• Rinse the fish and pat dry. Trim off the fins.
• Scatter the herb stems, bay leaves and garlic on the baking sheet.
• Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
• Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
• Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.

SIMPLE OVEN-BAKED SEA BASS

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!

ROASTED SEA BASS

Steps:

• Preheat the broiler. Score sea bass at 1-inch intervals. Brush the inside cavity of the fish with olive oil, and season with 1/4 teaspoon salt and a pinch of pepper. Place chile peppers and 10 thyme sprigs inside the cavity. Brush both sides of the fish with olive oil, and season with 1/2 teaspoon salt and 1/8 teaspoon ground pepper.
• In a 10-by-18-inch roasting pan, or one large enough to hold the fish, arrange lime, tomato, and onion slices so they form a bed for the fish, and season them with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the fish on top, and pour 6 tablespoons olive oil over fish.
• Transfer the roasting pan to the broiler, and cook fish for 10 minutes, until the skin is slightly crisp on top. Lower the oven to 400 degrees. Add wine to the roasting pan, and return fish to the oven to roast. Roast until the fish is opaque and cooked through, about 35 minutes.
• Remove the pan from the oven, and transfer fish to a large serving dish.
• Pick 1 heaping teaspoon thyme leaves from remaining sprigs. Place the vegetables from the roasting pan into a sieve, and strain the juices into a bowl, pressing out any additional juices from the vegetables to create sauce. Stir the thyme leaves and remaining 4 tablespoons olive oil into this sauce, adjust the seasoning with salt and pepper, and add lime juice to taste. Gently reheat the sauce in a small saucepan over low heat, making sure not to let it boil. Fillet the fish, pour the sauce over, and serve.

WHOLE BLACK BASS WITH GINGER AND SCALLIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
• Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
• Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
• While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).
• Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.

WHOLE ROASTED SEA BASS

Steps:

• Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
• Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
• Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
• Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.