Best Sea Bass Seafood Italian One Pot Recipes

ITALIAN BAKED SEA BASS

Italian baked sea bass image

A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish

Provided by Sarah Cook

Time 30m

Number Of Ingredients 9

Ingredients

About 290g jar whole roasted peppers, drained and sliced
1 red onion, sliced into very thin wedges
drizzle olive oil
4 garlic cloves, unpeeled
3 fat slices lemon, rest cut into wedges to serve
2 sea bass
15 Kalamata or black olives
25g toasted pine nut
handful roughly chopped parsley

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium

SEA BASS & SEAFOOD ITALIAN ONE-POT

Sea bass & seafood Italian one-pot image

A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1 fennel bulb , halved and sliced, fronds kept separate to garnish
2 garlic cloves , sliced
½ red chilli , chopped
250g cleaned squid , sliced into rings
bunch basil , leaves and stalks separated, stalks tied together, leaves roughly chopped
400g can chopped tomato
150ml white wine
2 large handfuls of mussels or clams
8 large raw prawns (whole look nicest)
4 sea bass fillets (about 140g/5oz each)
crusty bread , to serve

Steps:

Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chilli. Fry until softened, then add the squid, basil stalks, tomatoes and wine. Simmer over a low heat for 35 mins until the squid is tender and the sauce has thickened slightly, then season.
Scatter the mussels and prawns over the sauce, lay the sea bass fillets on top, cover, turn up the heat and cook hard for 5 mins. Serve scattered with the basil leaves and fennel fronds, with crusty bread.

Nutrition Facts : Calories 329 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 1 milligram of sodium

SEA BASS SAN SEBASTIAN

Sea Bass San Sebastian image

Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.

Provided by Chef John

Categories Seafood Fish

Time 45m

Yield 2

Number Of Ingredients 12

Ingredients

3 tablespoons mayonnaise
2 teaspoons sherry vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves peeled garlic, crushed fine
1 teaspoon cayenne pepper, or to taste
2 teaspoons olive oil
1 Hatch chile pepper, thinly sliced
1 pound Chilean sea bass filet, skinned and cut into two portions
½ teaspoon kosher salt, or to taste
¼ cup whole roasted Marcona almonds, or as needed
½ cup Sungold cherry tomatoes, halved

Steps:

Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g

SEA BASS CUBAN STYLE

Sea Bass Cuban Style image

Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.

Provided by Kiki Hahn

Categories World Cuisine Recipes Latin American Caribbean

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 ½ cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 ½ cups dry white wine
⅔ cup sliced stuffed green olives
¼ cup drained capers
⅛ teaspoon red pepper flakes
4 (6 ounce) fillets sea bass
2 tablespoons butter
¼ cup chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 17.4 g, Cholesterol 84.1 mg, Fat 19.4 g, Fiber 3.9 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 988.2 mg, Sugar 8.4 g