BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
BAKED CHILEAN SEA BASS RECIPE
This easy baked Chilean sea bass recipe is buttery, flaky, tender, and drizzled with a velvety smooth beurre blanc sauce. Ready in 20 minutes!
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
- Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
- Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
- Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
- Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
- Stir in the heavy cream and lemon zest.
- Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
- Season with sea salt to taste.
- Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.
Nutrition Facts : Calories 553 kcal, Carbohydrate 1.8 g, Protein 16.9 g, Fat 52.1 g, SaturatedFat 19.9 g, TransFat 1 g, Cholesterol 123.4 mg, Sodium 835.6 mg, Fiber 0.3 g, Sugar 0.7 g, UnsaturatedFat 15.3 g, ServingSize 1 serving
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!
FISH BAKED IN SALT WITH ROMESCO SAUCE
Steps:
- Preheat the oven to 350 degrees Rinse the whole fish and pat it dry. In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so that it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour. Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and discard the skin. Serve the flesh immediately, accompanied by the Romesco sauce.
- Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.
ROASTED FISH WITH ROMESCO SALSA
Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that's spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
- Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
- Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.
BAKED SEA BASS IN WHITE WINE SAUCE
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
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
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