Best Rosemary And Lime Roasted Sea Bass With Mediterranean Salsa Recipes

Baked Sea Bass With Roasted Garlic, Chili, and Rosemary image

Provided by English_Rose

Categories Bass

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

6 whole garlic cloves
2/3 cup extra virgin olive oil
salt & freshly ground black pepper
1 (2 lb) sea bass
2 small dried chilies, crumbled
3 sprigs rosemary
1/4 cup dry white wine
1 lemon

Steps:

Set the oven to 400°F Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil.
Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.
Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards.
Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.
Scatter the crumbled chilies over the top; lay the rosemary on the fish and season with a sprinkling of salt.
Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!
Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!

Nutrition Facts : Calories 1126.6, Fat 81.3, SaturatedFat 12.3, Cholesterol 185.9, Sodium 314.7, Carbohydrate 9.8, Fiber 2.9, Sugar 0.6, Protein 84.8

Baked Sea Bass With Herbs and Lime image

Provided by AaliyahsAaronsMum

Categories Bass

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole sea bass, scaled and gutted
6 -7 tablespoons olive oil
3 limes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 garlic clove, grated
1 small red onion, finely sliced
salt & freshly ground black pepper

Steps:

Pre-heat the oven to gas mark 6/400F/200°C
Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
Make slashes diagonally across the fish, about 4 cuts on each side.
Place the fish in an oiled roasting tray and brush lightly with some of the oil.
Grate the zest of 1 lime and squeeze the juice.
In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
Cut the remaining 2 limes in 4s and place alongside the fish.
Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!

Nutrition Facts : Calories 203.1, Fat 20.4, SaturatedFat 2.8, Sodium 2.7, Carbohydrate 7.4, Fiber 1.7, Sugar 1.6, Protein 0.6

Roasted Sea Bass with White Port image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
6 mushrooms, thinly sliced
6 shallots, thinly sliced
Salt and freshly ground black pepper
2 cups white port wine
2 cups clam juice or fish stock
2 cups heavy cream
2 red bell peppers, roasted, peeled, seeded and julienned
2 cups green olives, sliced off pit and julienned
6 (7-ounce) sea bass fillets
4 tablespoons unsalted butter
1/4 pound prosciutto, thinly sliced and julienned

Steps:

Melt butter in a medium saucepan over low heat. Add mushrooms, shallots, salt, and pepper, and cook until soft, about 10 minutes. Preheat oven to 450 degrees F.
Raise heat to high, add Port, and reduce by half. Add clam juice or fish stock and reduce again by half. Add cream and reduce one more time by half. Remove from heat, strain sauce, and stir in peppers and olives. Reserve in a warm place.
Season fillets all over with salt and pepper. Melt remaining 4 tablespoons butter in a large skillet over high heat. Saute fish for 1 minute. Turn over, transfer to oven, and bake, uncovered, for 3 to 5 minutes. Arrange fish on individual plates. Spoon on warm sauce and garnish with julienned prosciutto. Serve immediately.