Best Baked Sea Bass With Potatoes Tomatoes And Onions Recipes

Baked Sea Bass With Vegetables image

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.

Sea Bass with Tomatoes and Onions image

Yield Makes 4 servings

Number Of Ingredients 10

7 tablespoons olive oil
4 4x2x1/2-inch French bread slices
3 cups thinly sliced onions
1/2 cup chopped fresh parsley
2 tablespoons chopped canned anchovies (from one 2-ounce can)
1 1/2 tablespoons minced garlic
1/4 teaspoon dried crushed red pepper
1 1/4 pounds plum tomatoes, seeded, finely chopped
3/4 cup dry white wine
4 8-ounce sea bass fillets (about 1 inch thick)

Steps:

Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.