Baked Sea Bass Stuffed With Shellfish Recipes

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BAKED SEA BASS STUFFED WITH SHELLFISH



Baked Sea Bass Stuffed With Shellfish image

Ask your fishmonger to debone and butterfly the fish for stuffing, keeping the head and tail attached. If wild striped bass or branzino is not available, any meaty, white-fleshed fish may be substituted.

Provided by Paul Greenberg

Categories     main course

Time 1h45m

Yield Serves 10

Number Of Ingredients 12

18 littleneck clams
18 mussels
* cup white wine
7 medium shrimp, shells and veins removed
3 cloves garlic, lightly smashed
1 medium onion, very thinly sliced
3 tablespoons chopped parsley
Juice of 1 1/2 lemons
* cup extra-virgin olive oil
1/2 cup plain dry bread crumbs
Salt and freshly ground black pepper
1 whole wild striped bass (about 6 pounds) or 3 whole branzini (about 2 pounds each)

Steps:

  • Set a rack in the upper third of the oven. Preheat it to 475 degrees. Soak the clams and mussels for 5 minutes in a large bowl of cold water. Scrub the shells using a stiff brush. Drain. Discard any shellfish that don't shut when tapped. Pull away fibers from the mussels.
  • Put the clams, mussels and wine in a large pot, cover and set over high heat. Shake the pan occasionally and remove the shellfish as soon as their shells open. Shell the clams and mussels and place their meat in a bowl. Strain the juices through a paper-towel-lined fine sieve and into the bowl of shellfish. Let soak for 20 minutes.
  • Transfer the shellfish to a large bowl. Set the juices aside. Pat the shrimp dry, chop theminto bite-size pieces and add to the bowl of shellfish along with the garlic, onion, parsley, lemon juice, olive oil and bread crumbs. Season all over with salt and pepper and toss gently.
  • Line a baking sheet with 2 layers of foil, extending double the length of the pan. Pour some of the shellfish juices on the bottom of the pan and place the fish in the center. Season the inside of the fish with salt and pepper. Stuff it with the shellfish mixture. Moisten the skin side of the fish with some of the remaining shellfish juices. Fold the foil over the fish, crimping the edges to tightly seal it. In the upper third of the oven, roast the striped bass for about 40 to 45 minutes (or the small branzini for 15 to 20 minutes). Let rest for 10 minutes. Cut open the pouch. Remove the fins. Slice the fish across as you would a roast. Top each slice with some of the juices.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 5 grams, Sodium 935 milligrams, Sugar 1 gram, TransFat 0 grams

SEABASS BAKED IN A BAG



Seabass Baked in a Bag image

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Number Of Ingredients 11

Tin foil
2 pound whole sea bass
Sea salt
Black pepper
Fennel tops
Handful basil
1/2 red onion thinly sliced
Bay leaves
Olive oil
2/3 lemon, juiced
2 ounces butter

Steps:

  • Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;

SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Steps:

  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

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.

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