ROAST SEA BASS & VEGETABLE TRAYBAKE
Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium
ITALIAN BAKED SEA BASS
A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
- Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
- Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.
Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium
MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY
Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.
Provided by Suzy Karadsheh
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
- In a small bowl, combine the spices to make the spice mixture. Set aside for now.
- In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
- Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
- Pat fish dry and season with the remaining spice mixture on both sides as well.
- In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
- Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!
Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
ROASTED RED PEPPER POLENTA
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
BAKED SEA BASS WITH ROASTED RED PEPPERS, TOMATOES, ANCHOVIES AND POTATOES
A deliciously fresh and flavoursome recipe from Rick Stein. The baked sea bass is served with vibrant roasted red peppers, tomatoes, potatoes and anchovies.
Provided by Rick Stein
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Place the saffron in a teacup, pour over 2 tablespoons of hot water and leave to soak. Put the potatoes in a pan of boiling salted water and boil for 7 minutes. Drain well and arrange them in a narrow strip over the base of a roasting dish large enough to hold the sea bass either lengthways or diagonally. The potatoes should form a bed for the fish, leaving plenty of room on either side for the red peppers. Scatter the tomatoes and anchovy fillets over the potatoes, then pour over the saffron water and stock. Scatter the pieces of red pepper down either side of the potatoes and sprinkle over the garlic, oregano sprigs and olive oil. Season everything well with salt and pepper and bake for 30 minutes. Slash the fish 5-6 times down each side and then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil, season well with salt and pepper and then rest it on top of the potatoes. Return the dish to the oven and bake for a further 35 minutes, until the fish is cooked through. Serve with the roasted vegetables.
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
Provided by Marsha Klein
Categories Fish Pepper Vegetable Sauté Dinner Seafood Snapper Bell Pepper Fall Spring Summer Winter Bon Appétit Rhode Island Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
- Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.
SOFT POLENTA WITH ROASTED RED PEPPERS
Steps:
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
- Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
SEA BASS WITH POLENTA AND ROASTED RED BELL PEPPERS
Categories Fish Olive Pepper Bake Dinner Cornmeal Bass Bell Pepper Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toss peppers, 2 tablespoons oil, garlic, and 3 teaspoons thyme in 13x9x2-inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2-inch strips and return to pan. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in heavy large saucepan. Cover and remove from heat. Let steep 15 minutes.
- Gradually whisk polenta into milk mixture. Bring to simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, about 20 minutes. Discard bay leaf. Mix in cream. Season with salt and pepper.
- Meanwhile, preheat broiler. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until opaque in center, about 4 minutes per side. Remove from heat. Spread 1 tablespoon tapenade over each fillet. Broil red peppers in pan until heated through, about 2 minutes.
- Spoon polenta onto 6 plates. Top with fish and red peppers.
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- Preheat oven to 350°F. Toss peppers, 2 tablespoons oil, garlic, and 3 teaspoons thyme in 13x9x2-inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2-inch strips and return to pan. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
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- Add diced vegetables, minced garlic, 2 tbsp of olive oil, lemon juice and ¼ tsp salt into a bowl and mix well. Spread over a baking sheet, with brussels sprouts cut side down, and bake for 10 minutes.
- While vegetables are roasting, drizzle ½ tbsp olive oil onto a baking dish. Place the fish, in four 4 ounce pieces onto the dish. Drizzle remainder of oil over the top of the fish and add crushed black pepper as desired.
- Once vegetables have been in the oven for 10 minutes, remove them to stir and add the fish to the baking sheet. Reduce heat to 425 and bake an additional 10-12 minutes, until fish it cooked through at the thickest part.
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- Place garlic head on a sheet of aluminum foil. Drizzle with 1 Tablespoon of olive oil and some salt and pepper.
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- Brush the cooking grates clean. Grill the bell peppers over direct high heat, with the lid closed, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into ¼-inch strips and set aside. In a medium bowl whisk the remaining vinaigrette ingredients. Add the peppers and mix well. Set aside at room temperature until ready to serve. (May be made up to one day ahead; remove from the refrigerator 30 minutes before serving.)
- Lightly brush the fillets with oil and season evenly with salt and pepper. Grill over direct high heat, with the lid closed, until the flesh is opaque in the center, 5 to 7 minutes, carefully turning once. Serve warm with the vinaigrette spooned over the top.
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