Best Baked Sea Bass Recipes

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SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

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

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

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!

SIMPLE OVEN-BAKED SEA BASS



SIMPLE OVEN-BAKED SEA BASS image

Categories     Fish     Casserole/Gratin     Winter     Dinner     Bake     Healthy

Number Of Ingredients 8

1 pound sea bass (cleaned and scaled)
3 cloves garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 tablespoon salt
2 wedges lemon
1/3 cup white wine

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.

BAKED SEA BASS WITH LEMON CAPER DRESSING



Baked sea bass with lemon caper dressing image

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 7

4 x 100g/4oz sea bass fillets
olive oil, for brushing
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Steps:

  • To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
  • Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium

ITALIAN BAKED SEA BASS



Italian baked sea bass image

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

About 290g jar whole roasted peppers, drained and sliced
1 red onion, sliced into very thin wedges
drizzle olive oil
4 garlic cloves, unpeeled
3 fat slices lemon, rest cut into wedges to serve
2 sea bass
15 Kalamata or black olives
25g toasted pine nut
handful roughly chopped parsley

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

BAKED SEA BASS WITH FENNEL



Baked sea bass with fennel image

Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 6

2 small sea bass , scaled and gutted (ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
  • Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium

BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE



Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce image

Categories     Food Processor     Fish     Mustard     Nut     Broil     Horseradish     Parmesan     Walnut     Bass     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

4 6-ounce sea bass fillets
1 cup fresh breadcrumbs made from crustless French bread
3/4 cup walnuts (about 3 ounces)
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons prepared horseradish
1 1/2 tablespoons whole grain Dijon mustard
1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
2 tablespoons minced fresh parsley
4 teaspoons olive oil
Lemon-Dill Sauce

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
  • Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.

BAKED SEA BASS



Baked Sea Bass image

Fishing for dinner recipe for two? You've just netted a great one - this baked sea bass is a 30 minutes meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 8

1 medium leek, finely chopped (1/2 cup)
2 tablespoons dry white wine or nonalcoholic wine
2 teaspoons butter (do not use margarine)
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 lb sea bass fillets, skin removed, cut into 2 serving pieces
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 8-inch nonstick skillet, cook leeks, wine, butter, thyme, salt and pepper over medium heat, stirring occasionally, until leeks are soft.
  • Place fish in ungreased 8-inch square (2-quart) glass baking dish; spoon leek mixture over top of fish.
  • Cover with foil. Bake 15 to 20 minutes or until fish flakes easily with fork. Sprinkle parsley over top of fish.

Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 0 g, TransFat 0 g

BAKED CHILEAN SEA BASS



Baked Chilean Sea Bass image

This fish is out of this world. It is so simple and moist, it feels like it melts in your mouth! (I did guess on the measurements because we eyeball the spices)

Provided by KCH33444

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb chilean sea bass fillet
olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cajun seasoning (Tony's is my favorite)

Steps:

  • Preheat the oven to 425 degrees.
  • Clean the fish.
  • Put skin side down on a baking sheet.
  • Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 110.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.6, Sodium 222.7, Carbohydrate 0.1, Protein 21

BAKED SEA BASS IN WHITE WINE SAUCE



Baked Sea Bass in White Wine Sauce image

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

Provided by CJAY8248

Categories     < 60 Mins

Time 1h

Yield 1 fish, 6-8 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 four to five pound whole sea bass, cleaned
salt
black pepper, freshly ground
1 medium onion, chopped
3 tablespoons parsley, finely chopped
1 garlic clove, minced
3 large mushrooms, thinly sliced
2 cups white wine
1 tablespoon butter

Steps:

  • Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
  • Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
  • Decorate, if desired, with lemon and additional chopped parsley.

Nutrition Facts : Calories 229.3, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 128.8, Carbohydrate 4.6, Fiber 0.4, Sugar 1.8, Protein 0.8

BAKED SEA BASS WITH VEGETABLES



Baked Sea Bass with Vegetables image

This oven-baked sea bass with tomatoes and eggplant is very simple and easy to prepare. Use zucchini instead of eggplant, if desired.

Provided by Natalie Titanov

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 8

5 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
salt and ground black pepper to taste
4 small eggplants, sliced
5 Roma tomatoes, diced
4 (3 ounce) fillets sea bass
1 Roma tomato, sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil so that it hangs over the sides of the dish.
  • Combine olive oil, oregano, basil, salt, and pepper in a large mixing bowl. Add eggplant and diced tomatoes and stir to coat thoroughly with the oil mixture.
  • Place sea bass in the center of the prepared baking dish and arrange vegetables on either side of the fish, layering sliced tomatoes on top. Raise and fold aluminum foil edges so that the fish bakes in the vegetable juice.
  • Bake in the preheated oven until fish flakes easily with a fork and eggplant is tender, 35 to 40 minutes.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 29.5 g, Cholesterol 35.1 mg, Fat 19.8 g, Fiber 15.1 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 115.2 mg, Sugar 13.8 g

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS



Baked Sea Bass With Potatoes, Tomatoes and Onions image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 tablespoons olive oil
6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices
6 medium ripe tomatoes, cored and cut into 1/4-inch slices
3 medium onions, thinly sliced
Salt
Black pepper
9 unpeeled garlic cloves, crushed
6 fresh thyme sprigs, plus more for garnish
6 fresh rosemary sprigs, plus more for garnish
6 whole small sea bass or other fish about 4 pounds total, scaled and gutted

Steps:

  • Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
  • Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 17 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1327 milligrams, Sugar 7 grams

WHITE MISO BAKED CHILEAN SEA BASS



White Miso Baked Chilean Sea Bass image

I got this recipe from my favorite Japanese restaurant. It is so simple and soooo deliscious! I did have to go to the Asian market to get a few ingredients though.

Provided by Momma Jenny

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 sea bass fillets, Chilean
1/2 cup white miso
1/2 cup sugar
1/4 cup mirin (sweet cooking seasoning)
1/4 cup cooking wine (the exact ingredient is "Rice Cooking Wine," but the site won't accept that)
2 teaspoons lemon juice

Steps:

  • mix all ingredients.
  • marinade sea bass overnite in fridge.
  • preheat oven to 400.
  • set fish on counter and bring to room temp before cooking.
  • remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
  • If you want the top to brown, put it in the broiler for just a couple minutes.

Nutrition Facts : Calories 310.7, Fat 4.7, SaturatedFat 1.1, Cholesterol 52.9, Sodium 1460.6, Carbohydrate 35.6, Fiber 1.9, Sugar 27.5, Protein 27.9

SEA BASS BAKED IN A SALT CRUST



Sea Bass Baked In A Salt Crust image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

4 cups sel gris, or chunky sea salt
4 thin slices lemon
6 sprigs tarragon
1 1 1/4- to 1 1/2-pound sea bass or red snapper, cleaned
Extra virgin olive oil, for sprinkling

Steps:

  • Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
  • Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
  • Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
  • Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
  • Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.

BAKED SEA BASS WITH LEMONGRASS & GINGER



Baked sea bass with lemongrass & ginger image

A superhealthy source of iron and omega-3 fatty acids

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 9

1 whole sea bass (about 1.4kg/3lb), gutted and cleaned
3 lemongrass stalks, cut diagonally into 2.5cm pieces
2 small chillies , halved
2 garlic cloves , halved
3cm piece fresh ginger , peeled and cut into thin strips
1 tsp runny honey
2 tbsp olive oil
2 limes
2 lime leaves (use a few strips of lime peel if you can't get these)

Steps:

  • Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
  • Put the lemongrass, chillies, garlic and ginger into a mortar with the honey and 1 tbsp of the oil. Squeeze in the juice of one of the limes. Bash a few times with the pestle until everything's bruised - there's no need to grind it finely.
  • Season the fish inside and out. Scrape out half the pounded mixture over the fish, add the last of the oil and rub everything in, making sure you push some into the cuts.
  • Cut the second lime into quarters and push two pieces into the cavity along with the remainder of the pounded mixture. Fold each kaffir lime leaf in half and tear out the central vein to give you two halves. Push these into the cavity, too.
  • Squeeze the juice from the last two lime quarters over the fish and pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
  • Bake for 25 minutes. If you're eating the fish straight away, let it rest for about 5 minutes before opening the parcel. If you're taking it to a picnic, wrap it in another layer of foil the minute it's out of the oven.

Nutrition Facts : Calories 260 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.34 milligram of sodium

BAKED SEA BASS WITH VEGETABLES



Baked Sea Bass With Vegetables image

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

4 filets sea bass (or a mild white flesh fish of your choice)
1 onion, finely chopped
3 garlic cloves, crushed and finely chopped
3 medium tomatoes, finely chopped
2 -3 medium potatoes, par boiled for 10 minutes
1/2 lemon, juiced
1/4 cup water
4 tbsp. olive oil
1 teaspoon red pepper flakes
salt & fresh ground pepper
1/4 cup Italian parsley, coarsely chopped
4 lemon wedges, to serve

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.

BAKED SEA BASS IN HERBED SALT CRUST



Baked Sea Bass in Herbed Salt Crust image

Categories     Fish     Herb     Bake     Lemon     Bass     Tarragon     Gourmet

Yield Serves 4

Number Of Ingredients 8

a 2-pound sea bass, cleaned, leaving head and tail intact
2 tablespoons plus 1/2 teaspoon dried tarragon, crumbled
1/4 teaspoon freshly ground black pepper
1 lemon
3 1/2 cups coarse salt (about 1 1/4 pounds)
1 1/2 cups all-purpose flour
1 cup warm water plus additional if necessary
Accompaniment: lemon wedges

Steps:

  • Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.
  • With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
  • Preheat oven to 450°F. and lightly oil a baking pan.
  • In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).
  • Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).
  • Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges.

BAKED CHILEAN SEA BASS IN BLACK BEAN SAUCE



Baked Chilean Sea Bass in Black Bean Sauce image

The Best Northwest Places Cookbook (Volume 1). Delialah's, Vancouver, British Columbia. Sea bass is a delicate-flavored, firm-fleshed white fish.You can also use salmon, halibut, or flounder in this versatile recipe. Round out the meal with blanched asparagus and grilled red and yellow peppers.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil (or more)
1 1/2 lbs chilean sea bass fillets, cut into portions
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/4 cup sake
1/4 cup oyster sauce
3 1/2 tablespoons fermented black beans, chopped
2 tablespoons soy sauce
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons minced cilantro
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon minced jalapeno
1/2 teaspoon cornstarch

Steps:

  • FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
  • PREHEAT THE OVEN to 350°F.
  • HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
  • SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.

Nutrition Facts : Calories 258.5, Fat 6.9, SaturatedFat 1.3, Cholesterol 69.9, Sodium 1122, Carbohydrate 7.5, Fiber 0.2, Sugar 2.9, Protein 33

BAKED SEA BASS WITH CITRUS SAUCE



Baked Sea Bass with Citrus Sauce image

This fresh, citrus sauce with oranges, limes, jicama and cilantro works just as well with other fish, baked or grilled. If you don't like fish then put the sauce on some baked or grilled chicken instead. You can't go wrong with this sauce.

Provided by Geema

Categories     Bass

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 sea bass fillets (4-5 oz. each)
salt and pepper
1 red onion, cut in half
1 lime, cut in half
2 oranges, peeled
1 ripe avocado, peeled and cubed
1 cup finely diced jicama
4 tablespoons chopped fresh cilantro
1 tablespoon minced fresh jalapeno chile

Steps:

  • Heat oven to 400 degrees F.
  • Sprinkle fish with teaspoon salt and pepper.
  • Place fish in glass baking dish.
  • Cut one half onion into thin slices.
  • Cut 4 thin slices from half of lime.
  • Arrange lime and onion slices on each fillet.
  • Bake fillets 12 to 15 minutes, or until just cooked.
  • Meanwhile, peel and remove white pith from oranges; cut into segments, then cut each segment in half.
  • Transfer orange pieces to small bowl.
  • Mince remaining onion half and squeeze 1 tablespoon lime juice from remaining lime half; add to orange pieces with avocado, jicama, cilantro, jalapeño, and remaining 1/8 teaspoon salt.
  • You can make this sauce earlier in the day and keep it refrigerated until dinner.
  • Serve with baked fish.

Nutrition Facts : Calories 265.9, Fat 10.1, SaturatedFat 1.8, Cholesterol 52.9, Sodium 94.2, Carbohydrate 19.5, Fiber 7.5, Sugar 8.6, Protein 26

BAKED SEA BASS IN CRUST WITH BASIL



Baked Sea Bass in Crust With Basil image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 3/4 cups cold butter, cut into small pieces
2 egg yolks
2 teaspoons salt, if desired
1 teaspoon sugar
4 tablespoons ice water
1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed
Salt to taste, if desired
Freshly ground pepper to taste
10 fresh basil leaves
1 egg yolk beaten with 1 tablespoon water

Steps:

  • Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds. Add water gradually and blend until pastry pulls away from the sides and begins to form a ball. On a floured board, shape the dough into a ball. Wrap it in plastic wrap and refrigerate it until ready to use.
  • Preheat oven to 450 degrees.
  • Place the fish on a flat surface. Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
  • Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry. Brush the pastry all around the fish with the egg yolk mixture.
  • Roll out the remaining pastry in a rectangle and place over fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches. If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No. 6 pastry tube to indent the dough. Brush pastry with remaining egg yolk mixture.
  • Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned. Reduce to 400 degrees. If necessary cover crust with aluminum foil. Cook for 15 minutes more. Serve immediately with tomato coulis with basil.

BAKED CHINESE SEA BASS



Baked Chinese Sea Bass image

A whole fish cooked with ginger, garlic, and spring onions is a traditional centerpiece in a Chinese meal. Here, sea bass is served with a mixture of noodles and bean sprouts to make a very special dish.

Provided by Norma MacMillan

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 18

1 teaspoon sunflower seed oil
1 ¾ pounds whole sea bass, cleaned and scaled
1 lime, cut into 4 slices
6 spring onions, finely chopped into shreds
1 carrot, cut into matchsticks
1 (1 inch) piece fresh ginger, cut into matchsticks
2 cloves garlic, thinly sliced
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
1 tablespoon chopped fresh cilantro
8 ½ ounces fine Chinese egg noodles
1 tablespoon sunflower seed oil
2 small red onions, thinly sliced
1 clove garlic, thinly sliced
10 ½ ounces bean sprouts
3 tablespoons light soy sauce
¼ cup chopped fresh cilantro, or to taste
1 lime, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush a large sheet of aluminum foil with oil and place sea bass on top. Insert lime slices into the fish and scatter spring onions, carrot, ginger, and garlic on top. Drizzle fish with soy sauce and sesame oil, and sprinkle cilantro on top. Bring the ends of the aluminum foil together and fold and twist to seal in the fish. Place packet on a baking sheet.
  • Bake in the preheated oven until fish flakes easily with a fork, 30 to 35 minutes.
  • While fish bakes, bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain well.
  • Heat oil in a wok; add red onions and garlic and cook over high heat for 30 seconds. Add bean sprouts and cook until beginning to soften, about 1 minute. Add cooked noodles and soy sauce. Cook, stirring and tossing well, 2 to 3 minutes.
  • Remove fish from the oven, unwrap, and transfer to a large serving platter. Garnish with cilantro leaves and lime wedges. Serve the fish cut into slices with the noodles.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 61.7 g, Cholesterol 82.1 mg, Fat 11.6 g, Fiber 12 g, Protein 48 g, SaturatedFat 1.7 g, Sodium 831.6 mg, Sugar 6.5 g

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