Sea Bass A La Michele Food

SEA BASS A LA MICHELE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
• Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
• Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
• Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
• Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

SEA BASS ALLA FIORENTINA

Steps:

• Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
• In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
• Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

BLACK SEA BASS AND MUSSELS A LA NAGE

Steps:

• Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl.
• Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans.
• Preheat the oven to 200 degrees F.
• Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.
• Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs.
• Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.

SEA BASS A LA MICHELE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
• Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
• Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
• Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
• Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

SEA BASS ON THE GRILL

Steps:

• Marinate sea bass in a bag with bay leaf, pepper, salt and lemon juice in fridge for 30 minutes or more.
• Spray grill with olive oil.
• Heat grill.
• Saute butter, garlic, savory and parsley in shallow pan, either on grill on on stove.
• Mix cayenne, garlic salt, onion flakes, lemon pepper, and Essence in small dish.
• Coat sea bass on all sides with spice mix.
• Grill sea bass on high heat for 6 minutes, flip, top with butter, grill 6 more minutes, flip and fire grill for another 2 minutes.
• Serve immediately.

BROILED MISO SEA BASS

Steps:

• Place fish fillets in a large food storage bag or bowl; set aside.
• To make your marinade.
• Combine miso, sake, sugar, ginger & olive oil in a medium bowl.
• Add marinade to the sea bass; seal and refrigerate at least 4 hours.
• Then to make your Mango vanilla sauce.
• Puree the peeled, diced mango, melted butter, whipping cream, vanilla extract, salt & pepper to taste in a blender.
• Refrigerate this sauce until ready to use.
• Place a baking pan on a rack positioned in the center of the oven.
• Heat oven to 450 degrees. Heat baking pan about 10 minutes.
• Remove pan; spray with cooking spray.
• Remove fillets from the marinade, place onto the baking pan.
• Heat broiler and broil fillets until cooked through and top is beginning to look crusty and charred, about 8-10 minutes.
• Remove fillets from oven; then transfer to a plate.
• Spoon about 2 Tblsp. of your prepared Mango Vanilla Sauce over your fish.
• Garnish with green onions and sesame seeds.

SEA BASS WITH GARLIC MAYONNAISE

Steps:

• Heat oven to 450 degrees.
• Combine mayonnaise, garlic, and lime juice in small bowl. Season with salt and pepper to taste. Place fish fillets, skinned side up, on broiler pan. Spread half the mayonnaise evenly over fillets.
• Bake 5-7 minutes and remove from oven.
• Heat broiler.
• Carefully turn fillets over and spread with remaining mayonnaise. Broil 4-6 inches from heat, watching carefully, until browned. Transfer fillets to serving platter and sprinkle with parsley. Serve h ot.

BAKED SEA BASS WITH VEGETABLES

Steps:

• Preheat the oven to 350F.
• Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.
• While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.
• Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
• Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.
• Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by 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!