Best Slow Roasted Sea Bass With Mustard And Dill Recipes

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CHILEAN SEA BASS WITH MUSTARD



Chilean Sea Bass With Mustard image

I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!

Provided by Grace Lynn

Categories     Bass

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) chilean sea bass fillets
salt and pepper
1 tablespoon butter
1 teaspoon coarse grain mustard
1/4 teaspoon Lawry's Seasoned Salt or 1/4 teaspoon Mrs. Dash seasoning mix
1 tablespoon breadcrumbs

Steps:

  • Let the sea bass sit at room temperature for about 20 minutes.
  • Season it with salt and pepper on both sides.
  • Melt butter in pan over medium-high heat.
  • Cook the sea bass for 4 minutes.
  • Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
  • Dash, then sprinkle bread crumbs on top.
  • Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.

BAKED SEA BASS WITH HERBS AND LIME



Baked Sea Bass With Herbs and Lime image

The roasted lime gives this dish that extra 'oomph'. Serve the fish with grilled or steamed vegies and potatoes. Please note, herbs I have used in this recipe is what's available locally.. You may want to try with fresh oregano or marjoram even..

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

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

COASTAL-STYLE ROASTED SEA BASS OR OTHER LARGE WHOLE FISH



Coastal-Style Roasted Sea Bass or Other Large Whole Fish image

Try to use branches of fresh oregano, marjoram, or fennel here; they really make a tremendous difference. The first two are grown by many gardeners, and a good gardener can probably spare some. Bronze-herb-fennel grows wild all over southern California and is easy to find (it's also grown by some gardeners). Occasionally you can find one of these in a big bunch at a market, too; you'll need a big bunch to try the grilling option. In any case, choose a fish with a simple bone structure so it can be served and eaten easily. The best for this purpose are sea bass, red snapper, grouper, striped bass, and mackerel. One advantage in using the oven over the grill is that in roasting you can add some peeled, chunked potatoes to the bottom of the roasting pan as well; they'll finish cooking along with the onions.

Yield makes 4 servings

Number Of Ingredients 9

One 3-pound sea bass, gilled, gutted, and scaled, with head left on or removed
1 teaspoon salt
2 garlic cloves, cut into very thin slivers
1/4 cup extra virgin olive oil
1 lemon, thinly sliced
20 fresh oregano or marjoram sprigs or 1 teaspoon dried
8 small onions, peeled and cut in half
1 cup dry white wine or fish, chicken, or vegetable stock, preferably homemade (page 161, 160, or 162), or water, plus a little more if needed
Black pepper to taste

Steps:

  • Cut 3 or 4 gashes on each side of the fish, from top to bottom. Salt the gashes and salt the fish's cavity as well. Let it sit while you prepare the other ingredients. Preheat the oven to 450°F.
  • Push half of the garlic slivers into the gashes. Rub the fish with a little of the olive oil and pour the rest into the bottom of a large baking pan. Spread the lemon slices over the bottom of the pan and top it with most of the oregano. Lay the fish over all, then spread the onions and remaining garlic around the fish. Pour the wine over all and sprinkle with salt and pepper. Top with the remaining oregano.
  • Cover with aluminum foil and bake, undisturbed, until the onions are nearly tender, 20 to 30 minutes. Uncover and continue to bake, shaking the pan occasionally, until the fish is cooked through, another 5 to 10 minutes (look at one of the gashes in the thickest part of the fish; the meat will appear opaque clear down to the central bone). If the pan is drying out, add a little more liquid.
  • To serve, scoop the flesh from the fish with a spoon and top with some sauce.
  • If the weather's good, and you have access to fennel branches, this is easier: Start by preheating a charcoal or gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Make a bed of fennel stalks directly on the grill bed. Sprinkle 1 1/2 to 2 pounds of sturdy fish fillets, like halibut (these may be steaks), striped bass, monkfish, or cod, with salt and cayenne. Grill right on the branches. While the fish is cooking, grind a teaspoon or more of fennel or dill seeds; juice 1 lemon and thinly slice another. When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; this is fine). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with the lemon juice and a bit of olive oil and serve.

MUSTARD-ROASTED FISH



Mustard-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Steps:

  • Preheat the oven to 425 degrees F.
  • Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
  • Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

WHOLE ROASTED SEA BASS



Whole Roasted Sea Bass image

This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed
Coarse sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for baking dish
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
6 fresh bay leaves
1/2 cup thinly sliced scallions
Juice of 1 lemon

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.

SLOW-ROASTED FISH WITH MUSTARD AND DILL



Slow-Roasted Fish With Mustard and Dill image

What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven? It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him. The experiment worked beautifully. A week later, to serve with Portuguese white wines, I had the opportunity for an encore. This time it was a two-pound porgy, and again, after exactly an hour, the bone lifted easily from the perfectly cooked, moist and silken flesh. Lemon, ginger, mustard and herbs brought it into harmony with the wines.

Provided by Florence Fabricant

Categories     dinner, for two, roasts, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

1 lemon
1 2-inch piece fresh ginger, peeled and chopped
2 tablespoons minced fresh dill
3/4 teaspoon brown mustard seeds
Salt and ground black pepper
1 2-pound porgy, black sea bass, ocean perch or similar fish, gutted and scaled
2 tablespoons extra-virgin olive oil
1 shallot, chopped
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons crème fraîche

Steps:

  • Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture.
  • Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.
  • Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat.
  • When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 1434 milligrams, Sugar 4 grams, TransFat 0 grams

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