ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD
Provided by Ruth Cousineau
Categories Olive Tomato Roast Quick & Easy Dinner Bass Healthy Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make salad:
- Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
- Roast fish:
- Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
- Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
- Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.
HERB-ROASTED OLIVES & TOMATOES
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
- Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
- Transfer fish to plates. Top with spoonful of tapenade and serve.
SEABASS W/OLIVE TAPENADE, GRAPE TOMATOES & HERBS
Steps:
- Use 1 TBSP Olive oil in bottom of roasting pan, add 1 clove slice garlic and heat oil. Add seabass and coat both sides with the flavored oil. Add parsley, basil, grape tomotoes, and olive tapenade. Bake/broil in oven until cooked approx. 15 minutes on 425F. In pot on stove steam esacarole or spinach in chicken broth. Drain when wilted and put aside. Sautee one clove of sliced garlic in 2 TBSP olive oil, add wilted spinach, coat, and then lightly salt. Serve seabass and mixture over the bed of escarole.
CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
Make and share this Cherry Tomatoes Stuffed With Spanish Olive Tapenade recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 8-10
Number Of Ingredients 7
Steps:
- Make the tapenade:.
- In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
- With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
- Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
- Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
SEA BASS WITH RED PEPPER AND OLIVE TAPENADE
Categories Food Processor Fish Olive Pepper Bake Sauté Dinner Bass Fall Summer Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.
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