OVEN BAKED SEA BASS
Steps:
- Preheat oven to 400° Fahrenheit (200° Celsius).
- Make sure the fish is gutted and de-scaled before you start. Make the cavity larger by cutting with a knife through the bones towards the tail (not all the way just enough to enlarge the cavity). Then, make a few (3-4) slits on one of the sides of the fish.
- Season its skin generously on both sides with salt and pepper. Open up the cavity and sprinkle salt and pepper inside (don't over-season the inside).
- In a small bowl, mix crushed garlic, olive oil and chopped parsley. Spread some of this mixture inside of the cavity and fill the slits with it. Finally, place some lemon slices inside and repeat the whole process with the other fish.
- Place both fish onto a baking tray lined with baking parchment and cook in a preheated oven at 400° Fahrenheit (200° Celsius) for 10 minutes or until cooked through.
- Enjoy with salad, potatoes, grilled or pan-fried vegetables.
Nutrition Facts : Calories 280 kcal, Carbohydrate 8 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 1175 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
WHOLE ROASTED SEA BASS
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
- Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
- Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
- Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.
WHOLE BAKED SEA BASS
Whole Baked Sea Bass fish marinated in a simple yet flavorful mixture of lemon, tomato, garlic, herbs, and other spices. It's simple, easy, healthy, and incredibly flavorful!
Provided by Imma
Categories Main
Time 30m
Number Of Ingredients 11
Steps:
- Make 3-4 diagonal cuts in each side of the fish, all the way right through the bone.
- Squeeze some lemon over it. Season fish with salt and pepper. Set aside.
- Chop parsley, onion (½ sliced onion), basil, tomato, and garlic. Add to a food processor or blender. Blend/pulse while adding oil/water as needed until the ingredients are in puree form. If desired, add chicken bouillon to the puree, thoroughly mix.
- Pour the marinade over the fish, and gently flip them back and forth until coated inside and out.
- For best results, let it marinate in the fridge for up to 24 hours.
- Use a cooking spray to oil the bottom of a roasting pan to prevent fish from sticking to the pan. Drizzle 2 tablespoons of water or oil on the fish and throw in the cherry tomatoes and the rest of the onion slices.
- Bake in a roasting pan (leave it open) at 450 F (232 C) for approximately 15-20 minutes, depending on the thickness of your fish.
- Serve warm with plantains or potatoes and this African Pepper Sauce HERE.
Nutrition Facts : Calories 259 kcal, Carbohydrate 12 g, Protein 2 g, Sodium 406 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
WHOLE STRIPED BASS
Steps:
- Preheat the oven to 500 degrees F.
- Trim the fins from the fish, rinse and pat dry. Set aside.
- Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.
SIMPLE OVEN-BAKED SEA BASS
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
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!
BAKED WHOLE SEA BASS CITRUS
Steps:
- Preheat oven to 400 degrees F.
- Clean the bass by removing the guts and the gills and trimming off the belly flap. Season the season with salt and pepper. Place the fish on foil and sprinkle with some citrus zest. Close the foil and cook for about 10 minutes oven. In a small sauce pot reduce the juice and the remaining zest. Slowly add the butter whisking constantly, season sauce and add all the segments, simmer. Saute the spinach and drain off any liquid. Remove the bass from the oven and from the foil, discard the citrus zest on it. Place the fish on top the spinach and ladle with the citrus sauce
WHOLE ROASTED BASS
This item is best prepared on an outdoor barbecue. Gas or charcoal is your preference. Charcoal, however, is preferred. Preheat barbecue for about 30 minutes. (If you are using a charcoal grill let the coals come to a medium heat. Approximately 25 minutes after lighting.)
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 15 servings
Number Of Ingredients 8
Steps:
- Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
WHOLE BAKED SEA BASS
Baking sea bass whole in a parcel with white wine, capers, tomatoes and olives ensures beautifully moist, flavoured fish. Serve with crispy garlic potatoes and a crunchy salad.
Provided by Angela Hartnett
Categories Main course
Yield Serves 4
Number Of Ingredients 23
Steps:
- To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy.
- Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer.
- To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves.
- Serve the sea bass with the potatoes and salad.
WHOLE BAKED FISH WITH WATERCRESS & CHILLI SALSA
Celebrate spring with a fabulous whole baked fish on a bed of new potatoes and cherry tomatoes. It comes alive with a punchy watercress and chilli salsa
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Simmer the potatoes in a large pan of boiling salted water for 5 mins until just tender. Drain and set aside.
- Slash the flesh of the fish three times in a criss-cross pattern on both sides. Rub with the olive oil, then season with sea salt and black pepper. Pop the bashed garlic cloves and lemon slices into the cavity of the fish. Lay the potatoes and all the tomatoes in the bottom of a baking dish and season. Lay the fish on top and cook for 20-25 mins, or until the thickest part of the fish is cooked through (the flesh should come away from the bone easily and look opaque). Remove the fish, cover to keep warm and cook the potatoes and tomatoes for 10 mins more.
- To make the salsa, tip the watercress, herbs, chilli and capers into a food processor and pulse to finely chop, drizzling in a bit of the extra virgin olive oil as you do. Mix in the remaining oil, then the garlic and lemon juice, and season to taste. Put the veg on a serving platter, sit the fish on top and drizzle with the salsa to serve.
Nutrition Facts : Calories 524 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
BAKED SEA BASS WITH HERBS AND LIME
The roasted lime gives this dish that extra 'oomph'. Serve the fish with grilled or steamed vegies and potatoes. Please note, herbs I have used in this recipe is what's available locally.. You may want to try with fresh oregano or marjoram even..
Provided by AaliyahsAaronsMum
Categories Bass
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 203.1, Fat 20.4, SaturatedFat 2.8, Sodium 2.7, Carbohydrate 7.4, Fiber 1.7, Sugar 1.6, Protein 0.6
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