Sea Bass Tray Bake Food

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!

ROAST SEA BASS & VEGETABLE TRAYBAKE

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.

SEA BASS TRAY BAKE

Steps:

• Preheat the oven to 200C and lightly grease a large roasting tin.
• Layer the scalloped potatoes in the base of the baking tray in a single layer.
• Scatter over the halved baby plum tomatoes - season with salt and black pepper and drizzle over some olive oil.
• Cover tightly with tin foil and bakein the oven for around 20-30 minutes until the potatoes are just tender.
• Remove from the oven and lay on the sea bass fillets, add a good squeeze of lemon juice, season with fish with salt and pepper and add a small drizzle of olive oil.
• Sprinkle over the black olives and put the tray bake back in the oven uncovered for around 12-15 minutes unitl the fish fillets are cooked through properly.
• Once cooked scatter with chopped herbs and serve straight away.

ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE -- A LA TONY BLAIR

Steps:

• Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine.
• The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.

SEABASS BAKED IN A BAG

Steps:

• Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;

BAKED SEA BASS WITH HERBS AND LIME

Steps:

• Pre-heat the oven to gas mark 6/400F/200°C
• Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
• Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
• Make slashes diagonally across the fish, about 4 cuts on each side.
• Place the fish in an oiled roasting tray and brush lightly with some of the oil.
• Grate the zest of 1 lime and squeeze the juice.
• In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
• Cut the remaining 2 limes in 4s and place alongside the fish.
• Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
• Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
• If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
• Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
• To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!

STICKY SOY SEA BASS & GREENS TRAYBAKE

Steps:

• Heat the oven to 220C/200C fan/gas 7. Whisk the soy, syrup, wasabi and sesame seeds in a small bowl.
• Put all the greens in a shallow baking tray and toss with 4 tbsp water. Put in the oven and cook for 10 mins until all the water has evaporated. Meanwhile, pour boiling water from the kettle over the noodles in a heatproof bowl to cover, then leave to soak while you finish off the traybake.
• Once the greens are tender, drizzle over half the soy dressing with another 1 tbsp water and half the spring onions, and toss well. Place the sea bass on top, skin-side up, and pour over the reserved soy dressing. Sprinkle a pinch more sesame seeds over the skins. Cook for 5-6 mins until the fish is cooked through and flaking.
• Drain the rice noodles, then tip into one side of the tray and coat in some of the sauce. Drizzle over some extra soy, if you like, before scattering with the remaining spring onions to serve.