Best Baked White Sea Bass With Drunken Baby Potatoes And Cumin Rice 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!

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

LOW-CARB WHITE SEA BASS WITH DILL RELISH



Low-carb White Sea Bass With Dill Relish image

Make and share this Low-carb White Sea Bass With Dill Relish recipe from Food.com.

Provided by Dancer

Categories     Bass

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons chopped white onions
2 teaspoons baby pickled capers, drained
1 1/2 teaspoons chopped dill
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 white sea bass fillets, each 4 ounces
1 lemon, cut in quarters

Steps:

  • Preheat the oven to 375 degrees.
  • In a small bowl, add the onion, capers, dill, mustard and lemon juice.
  • Stir to mix well.
  • Place each fillet on a square of aluminum foil.
  • Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece.
  • Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes.
  • Serve immediately.

Nutrition Facts : Calories 133.3, Fat 2.7, SaturatedFat 0.7, Cholesterol 52.9, Sodium 102.7, Carbohydrate 3.5, Fiber 1.4, Sugar 0.2, Protein 24.2

SEA BASS A LA MICHELE



Sea Bass a la Michele image

Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 25m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
½ cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
  • Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
  • Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
  • Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
  • Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g

BROILED WHITE SEA BASS



Broiled White Sea Bass image

The data base would not let me add the ingredient, salt-free herb seasoning blend. From Mayo Clinic

Provided by Charlotte J

Categories     Bass

Time 13m

Yield 2 serving(s)

Number Of Ingredients 5

2 (4 ounce) white sea bass fillets
1 tablespoon lemon juice
1 teaspoon garlic, minced
1/4 teaspoon salt-free garlic and herb seasoning, minus the garlic
ground black pepper, to taste

Steps:

  • Preheat the broiler (grill).
  • Position the rack 4 inches from the heat source.
  • Lightly spray a baking pan with cooking spray.
  • Place the fillets in the pan.
  • Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets.
  • Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes.
  • Serve immediately.

Nutrition Facts : Calories 114.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.9, Sodium 78, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 21.2

CHICKEN GOUJONS



Chicken Goujons image

Serve as a first course for eight people or as a filling main course for four. Delicious served with baby potatoes and a tossed green salad.

Provided by - Carla -

Categories     Chicken Breast

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 15

4 skinless chicken breasts
3 cups fresh breadcrumbs
1 teaspoon ground coriander
2 teaspoons ground paprika
1/2 teaspoon ground cumin
3 tablespoons all-purpose flour
2 eggs, beaten
oil, for deep frying
salt & freshly ground black pepper, to taste
lemon slice, for garnish
1 sprig cilantro, for garnish
1 1/4 cups strained plain yogurt
2 tablespoons lemon juice
4 tablespoons freshly chopped cilantro
4 tablespoons freshly chopped parsley

Steps:

  • For the Dip:.
  • Throughly combine yogurt, lemon juice, cilantro and parsley and season to taste; cover and chill until needed.
  • For the Chicken Goujons:.
  • Divide each chicken breasts into two natural fillets.
  • Place chicken fillets between two sheets of plastic wrap and using a rolling pin, flatten each one to a thickness of 1/2 inch.
  • Cut the chicken into 1 inch diagonal strips.
  • Mix the breadcrumbs with the spices and seasonings.
  • Toss the chicken pieces (goujons) in the flour, keeping them separate.
  • Dip the goujons into the beaten egg mixture and then coat with the breadcrumb mixture.
  • Heat the oil in a heavy bottomed pan.
  • Fry the goujons in batches until golden brown and crisp; drain on paper towels and keep warm in the oven until all of the chicken has been fried and is ready to serve.
  • Garnish with lemon slices and sprigs of cilantro.
  • Serve with yogurt dip and enjoy!

Nutrition Facts : Calories 692.5, Fat 12.6, SaturatedFat 4.2, Cholesterol 252.6, Sodium 820.5, Carbohydrate 68.3, Fiber 4.6, Sugar 9.1, Protein 72.1

BAKED WHITE SEA BASS WITH DRUNKEN BABY POTATOES AND CUMIN RICE



Baked White Sea Bass With Drunken Baby Potatoes and Cumin Rice image

A healthy recipe suitable for a main-course. Was just inspired by the premium quality Fish and Baby Potatoes I came across in the supermarket.

Provided by Vic Krishnan Kannan

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

800 g sea bass steaks
4 large spring onions
2 tablespoons ginger (julienned)
2 teaspoons salt (rock salt)
12 baby potatoes
75 ml chinese rice wine
100 g rice (preferably Thai Rice)
2 teaspoons cumin seeds
1/2 teaspoon salt (table salt)
1 teaspoon olive oil

Steps:

  • Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
  • Place the fish fillets on the bed of ginger and spring onion.
  • Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
  • Sprinkle rock salt.
  • Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven).
  • Boil the baby potatoes in salt water.
  • Halve the boiled baby potatoes. Do not peel the skin.
  • Soak the baby potatoes in the rice wine for half an hour.
  • Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down) and pour whatever is left of the marinade onto the potatoes.
  • Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven).
  • I baked the fish fillets and the baby potatoes together in the same pan.
  • Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
  • Cumin Rice.
  • Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.).
  • Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
  • Turn off the gas (there will be liquid on top of the rice), cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.

Nutrition Facts : Calories 776.7, Fat 6.3, SaturatedFat 1.5, Cholesterol 82, Sodium 1678.4, Carbohydrate 123.9, Fiber 14.1, Sugar 6.6, Protein 49.6

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