Best Roasted Sea Bass With Warm Tomato Dressing Recipes

ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD

Steps:

• Make salad:
• Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
• Roast fish:
• Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
• Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
• Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

ROASTED SEA BASS WITH BACON AND TOMATOES

Steps:

• Sauté onions and garlic for 1-2 minutes in hot olive oil. Add bacon, stir, and sauté for 3-4 minutes until the onions soften.
• Add the tomatoes, peppers and stir to combine. Season with sea salt before transferring the mixture to an ovenproof dish.
• With a sharp knife, slash skin of the sea bass diagonally along each side. Season the sea bass, outside and inside, with salt and ground black pepper.
• Fill the cavity of each sea bass with rosemary sprigs, basil and lemon slices. Place on top of the bacon mixture.
• Drizzle over the olive oil and cook in the oven at 190°C for 20-25 minutes, until the fish is tender and cooked all the way through.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

ROASTED SEA BASS PROVENçALE

Steps:

• Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
• Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.

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.

ROASTED SEA BASS WITH TOMATO COULIS AND FENNEL SALSA

Steps:

• For coulis:
• Blend tomatoes in processor until almost smooth. Gradually blend in oil, then vinegar. Process until coulis is smooth, scraping down sides of bowl occasionally. Season coulis with salt and pepper. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk until smooth before using.)
• For fish:
• Whisk oil and vinegar to blend in 13x9x2-inch glass baking dish. Sprinkle fish with salt and pepper. Place fish in marinade in dish; turn to coat. Chill at least 1 hour and up to 2 hours.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Place 1 large rimmed baking sheet on each rack and heat 15 minutes. Dust flat side of each fillet with flour. Brush each heated baking sheet generously with oil. Place 5 fillets, floured side down, on each prepared sheet. Place fish in oven and roast until just opaque in center, about 12 minutes. Spoon 3 tablespoons coulis into center of each plate. Top with fish. Spoon salsa alongside. Garnish with basil.

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS

Steps:

• Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
• Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

ROASTED SEA BASS WITH WARM TOMATO DRESSING

Steps:

• Preheat oven to 500 degrees. Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.
• Pat the fish dry on paper towels. Roll it in the oil in the dish to coat it on both sides. Season the fish inside and out with salt and pepper. Tuck a few slices of the garlic and two sprigs of the thyme in the cavity of the fish. If fresh thyme is unavailable, sprinkle in one-half teaspoon of the dried thyme.
• Place the fish in the oven and roast uncovered about 25 minutes, until the flesh can be lifted from the bone with the point of a knife and has turned opaque. Transfer the fish to a serving platter.
• Heat the remaining olive oil in a small saucepan until it is quite hot. Drop in the remaining garlic and remove from the heat. Add the onion, tomatoes and remaining thyme. Stir. Season sauce with salt and pepper.
• Remove the skin from the top of the fish, lift off the top fillet and serve. Turn the fish over and remove the skin and the bottom fillet in the same manner. Spoon the warm sauce over each portion of the fish.