Best Bass With Parmesan Recipes

Butter Parmesan Striped Bass image

Provided by Lillian Russo

Categories Fish

Time 30m

Number Of Ingredients 8

1-2 lb striped bass filet-trimmed and cut into serving size portions
kosher salt
black pepper
4 Tbsp butter
2 Tbsp white wine, dry-not cooking wine
2 1/2 Tbsp fresh grated parmesan cheese
1 tsp lemon zest, grated
1/4 tsp paprika

Steps:

1. Sprinkle fish with salt and pepper on both sides and set aside.
2. Place just the butter, in shallow baking dish, large enough to accommodate all the fish.
3. Place the dish with the butter in a 375 degree oven til the butter browns.
4. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack.
5. Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown.
6. To serve spoon butter/wine sauce over fish.

Parmesan Crusted Sea Bass Recipe image

Provided by G. Stephen Jones

Time 45m

Number Of Ingredients 20

½ cup panko crumbs (these are Japanese bread crumbs but regular bread crumbs work fine too)
4 teaspoons Parmesan cheese (grated)
zest lemon (finely minced)
12 oz pesto (purchased or homemade )
2 pounds wild sea bass (cut into 6 steaks spray olive oil)
1/2 large red onion (minced)
2 tablespoons garlic (minced )
4 tablespoons olive oil
½ cup dry white wine
4 cups water
1 cup grape tomatoes (halved )
½ cup orzo pasta (dry )
2 teaspoons sugar
4 sprigs fresh thyme
½ cup zucchini (coarsely chopped )
7 ½ ounces roasted red peppers (cut into thin strips )
½ cup Kalamata olives (halved and pitted)
4 tablespoons fresh parsley (chopped juice from the zested lemon above Salt & Pepper, to taste)
fresh lemon juice (from 1 lemon)
salt and pepper (to taste)

Steps:

As always, preheat the oven to 450º F.
Combine the panko (bread crumbs) with Parmesan cheese, lemon zest and season with salt and pepper.
Apply a spoonful of pesto on the non-skin side of each sea bass steak and then top with the bread crumb mixture. Press the bread crumbs into the pesto with the back of your spoon.
Spray each steak with a little spray oil, transfer to a baking sheet that has been coated with some spray oil and refrigerate until you are going to prepare the broth.

Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

Steps:

Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

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

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.