BAKED SEA BASS WITH VEGETABLES
This recipe is based on one posted in Ozlem's Turkish Table. Sea bass is a favorite along the Aegean coast, but you could substitute any mild firm fish. Not only is this dish delicious, it is healthy and a simple one-dish meal.
Provided by PanNan
Categories Turkish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
SEA BASS WITH ARTICHOKE PESTO
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
- Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
- To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
- Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.
SEA BASS WITH GINGER LEMON PESTO AND JICAMA SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
- For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
- Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.
STRIPED BASS WITH PESTO
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 25m
Yield 2 main-course servings
Number Of Ingredients 6
Steps:
- To make the pesto, place basil, parsley, garlic and 2 tablespoons of the olive oil in a food processor. Process until finely chopped. With the machine running, slowly pour in the remaining olive oil. Scrape down sides of bowl, add salt, and process until smooth.
- Using a serrated knife, cut four 2-inch slits across each side of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. It is fine for the tail to hang over the edge of the dish. Rub about half of the pesto all over the fish, into the slits and inside the cavity. Reserve the remaining pesto to serve with the fish, or pasta if serving, or keep for another use.
- Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam. Remove from oven and uncover. Serve immediately, spooning the liquid over the fish.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 52 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 83 grams, SaturatedFat 10 grams, Sodium 797 milligrams, Sugar 0 grams
STEAMED BLACK BASS WITH SICILIAN-STYLE PESTO
This delicious steamed bass recipe is from chef Andrew Carmellini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
- Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
- Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
- Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.
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- Heat the oven to 450°. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
- Put a fish fillet in the center of each square of foil. Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread the fish with the pesto. Cover the pesto with the carrots and top with the zucchini. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gather the foil around the fish and drizzle the fish with the oil and wine. Fold the edges of the foil to make a sealed package. Put the foil packages on a baking sheet.
- Bake the fish until just done, about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.
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