Best Slashed Sea Bass With Red Onions Mushrooms And New Potatoes Recipes

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SEA BASS A LA MICHELE



Sea Bass a la Michele image

Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 25m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
½ cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

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.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g

ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE -- A LA TONY BLAIR



Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, Baked on Mushroom Potatoes with Salsa Verde -- a la Tony Blair image

This is something I cooked for Tony Blair and the Italian Prime Minister at the British/Italian Summit last year. It went down a treat so I thought I'd put it in the book. This is a really great way to cook sea bass. Try and get the biggest bass you can find. Failing that, royal bream is fantastic cooked this way too.

Provided by Jamie Oliver

Categories     main-dish

Time 1h

Yield Yield: 4 servings

Number Of Ingredients 21

4 (8ounces) sea bass fillets
1 handful mixed herbs (green or purple basil, parsley), roughly chopped
2 1/2 pounds potatoes scrubbed
Olive oil
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 1/4 pounds mixed, preferably wild, mushrooms, sliced
Handful parsley leaves, chopped
4 lemons
1 recipe salsa verde, recipe follows
2 cloves garlic, peeled
1 small handful of capers
1 small handful pickled gherkins (the ones in sweet vinegar)
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons best quality olive oil
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine.
  • The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS



Baked Sea Bass With Potatoes, Tomatoes and Onions image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 tablespoons olive oil
6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices
6 medium ripe tomatoes, cored and cut into 1/4-inch slices
3 medium onions, thinly sliced
Salt
Black pepper
9 unpeeled garlic cloves, crushed
6 fresh thyme sprigs, plus more for garnish
6 fresh rosemary sprigs, plus more for garnish
6 whole small sea bass or other fish about 4 pounds total, scaled and gutted

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.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 17 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1327 milligrams, Sugar 7 grams

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