Best Black Sea Bass And Mussels A La Nage Recipes

Braised Black Sea Bass with Spring Vegetables and Lemon-Black Olive Bouillon image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon olive oil
1 tablespoon lemon juice
4 new potatoes, medium sized
1 zucchini
1 yellow squash
4 pieces baby fennel
3 ounces fish fumet
1 cup cherry tomatoes, blanched and peeled
Salt and pepper
2 garlic cloves, sliced thin
1 shallot, chopped
1 bay leaf
1 sprig rosemary
2 sprigs thyme
1 lemon, juiced
12 ounces fish fumet
2 tablespoons extra virgin olive oil
1 tablespoon butter
4 fillets black sea bass (6 ounces each)
1/4 cup pitted black olives
1 tablespoon lemon-olive oil
1/2 teaspoon chopped chives
2 sprigs lemon thyme

Steps:

Boil the potatoes, peel and cut in wedges. Cut off both ends of zucchini and yellow squash, cut lengthwise in 4 equal parts. Remove most of the seeds by cutting the angle. Slice into 1/4-inch pieces. Blanch quickly in water and salt. Trim the fennel, cut in 2 lengthwise, sweat in olive oil, add lemon juice and fumet. Season with salt and pepper and braise for 5 minutes, covered. Add cherry tomatoes. Keep very al dente.
Brush a braising pan with butter. Place in it everything except half of the lemon juice and garnishes. Season the fish on both sides and add the fumet. Place the braising pan on a low flame until the liquid slightly simmers. Then place in a preheated 300-degree oven for 7 minutes. When cooked, place the fish with most of the vegetables into bowl, return the braising pan to the flame and finish with black olives lemon olive oil and lemon juice if necessary. Finish the dish by pouring the broth on the fish and garnish with chopped chives and chervil, serve immediately.

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.