Best Oven Roasted Sea Bass With Green Tahini Pomegranate Recipes

OVEN-ROASTED SEA BASS WITH GREEN TAHINI & POMEGRANATE RECIPE RECIPE - (4.8/5)

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Generously season fish with salt and pepper, then lay it, skin-side down, on baking sheet. Drizzle fillets with oil, place in oven and bake until firm and skin bounces back when poked with a finger, 6-7 minutes. Meanwhile, make green tahini sauce: Process all ingredients, except parsley, in a food processor or blender until smooth. If too thick, add more water, 1 tablespoon at a time, and process until desired consistency is reached. Add parsley and process 2 seconds more. Taste and adjust seasoning if needed. Place 1 fillet and 1 lemon wedge on each plate and spoon ½ of tahini sauce generously over top of fillets. (Leftover sauce can be stored in a covered container in the refrigerator for up to 2 days.) Garnish with parsley, lemon zest and pomegranate seeds.

BAKED SEA BASS

Steps:

• Preheat oven to 350F.
• Line a baking dish or sheet with aluminum foil.
• Cut another aluminum sheets large enough to hold your fish ( one for each fish you have).
• Cut parchment paper as large as the foil we just cut for each fish you have.
• In a medium bowl combine the first 11 ingredients and mix well.
• Rinse the fish and pat dry.
• Place each parchment paper in one of the aluminum foil.
• Place fish on the parchment paper. Sprinkle some salt and cumin over each fish.
• Divide the vegetable mix between the fish you have and press lightly.
• Bake in the middle of your oven for 25 minutes, then move up in the upper rack and cook for another 5-10 minutes until lightly charred.

SEA BASS A LA MICHELE

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.

WHOLE ROASTED SEA BASS

Steps:

• Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
• Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
• Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
• Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.

SIMPLE OVEN-BAKED SEA BASS

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!