Sea Bass Poached In A Court Bouillon With Sauteed Batonnet Of Carrots And Zucchini Food

SIMPLE OVEN-BAKED SEA BASS

Simple Oven-Baked Sea Bass image

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

Ingredients

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

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!

SEA BASS WITH TOMATOES AND ONIONS

Sea Bass with Tomatoes and Onions image

Categories Fish Onion Tomato Bake Sauté Bass White Wine Parsley Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

7 tablespoons olive oil
4 4x2x1/2-inch French bread slices
3 cups thinly sliced onions
1/2 cup chopped fresh parsley
2 tablespoons chopped canned anchovies (from one 2-ounce can)
1 1/2 tablespoons minced garlic
1/4 teaspoon dried crushed red pepper
1 1/4 pounds plum tomatoes, seeded, finely chopped
3/4 cup dry white wine
4 8-ounce sea bass fillets (about 1 inch thick)

Steps:

Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.

SEA BASS WITH COCONUT-CURRY SAUCE

Sea Bass with Coconut-Curry Sauce image

Categories Fish Broil Sauté Coconut Bass Curry Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Steps:

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

CHILEAN SEA BASS WITH ZUCCHINI

Chilean Sea Bass With Zucchini image

Make and share this Chilean Sea Bass With Zucchini recipe from Food.com.

Provided by Ginny Sue

Categories Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs chilean sea bass fillets or 1 1/2 lbs other fish, of your choice
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
2 green onions, chopped
2 tablespoons fresh lemon juice
1 tablespoon white wine
2 medium zucchini, sliced
salt and pepper, to taste
paprika, to taste
2 tablespoons butter, melted

Steps:

Place fish in a single layer in foil-lined 9x13 baking pan.
Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
Sprinkle lemon juice and wine over all.
Arrange zucchini around fish.
Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
Drizzle with melted butter.
Cover with foil and crimp edges with bottom foil to seal completely.
Bake at 450F for 20 minutes or until fish flakes easily with fork.

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