Baked Sea Bass With Citrus Sauce Recipes

BAKED SEA BASS WITH LEMON CAPER DRESSING

Steps:

• To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
• Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

BAKED SEA BASS WITH LEMON & HERBS (WITH TARATOR SAUCE)

Steps:

• Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.
• Bake the fish for 30 minutes or until the flesh is opaque at its thickest part - slide a knife into the backbone area to heck.
• To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.FOR THE TARATOR SAUCE
• Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.
• Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
• Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.

SEA BASS WITH CITRUS AND SOY

Steps:

• Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
• Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

PAN-FRIED SEABASS WITH GARLIC LEMON BUTTER SAUCE AND SPRING VEGETABLES

Steps:

• Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
• In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.

BAKED SEA BASS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
• Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
• Decorate, if desired, with lemon and additional chopped parsley.

SEA BASS WITH LEMON AND CAPER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
• Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
• In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
• Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
• Note: if sea bass is not available, any firm white fish can be substituted.

BAKED SEA BASS WITH CITRUS SAUCE

Steps:

• Heat oven to 400 degrees F.
• Sprinkle fish with teaspoon salt and pepper.
• Place fish in glass baking dish.
• Cut one half onion into thin slices.
• Cut 4 thin slices from half of lime.
• Arrange lime and onion slices on each fillet.
• Bake fillets 12 to 15 minutes, or until just cooked.
• Meanwhile, peel and remove white pith from oranges; cut into segments, then cut each segment in half.
• Transfer orange pieces to small bowl.
• Mince remaining onion half and squeeze 1 tablespoon lime juice from remaining lime half; add to orange pieces with avocado, jicama, cilantro, jalapeño, and remaining 1/8 teaspoon salt.
• You can make this sauce earlier in the day and keep it refrigerated until dinner.
• Serve with baked fish.

BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
• Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.

BAKED WHOLE SEA BASS CITRUS

Steps:

• Preheat oven to 400 degrees F.
• Clean the bass by removing the guts and the gills and trimming off the belly flap. Season the season with salt and pepper. Place the fish on foil and sprinkle with some citrus zest. Close the foil and cook for about 10 minutes oven. In a small sauce pot reduce the juice and the remaining zest. Slowly add the butter whisking constantly, season sauce and add all the segments, simmer. Saute the spinach and drain off any liquid. Remove the bass from the oven and from the foil, discard the citrus zest on it. Place the fish on top the spinach and ladle with the citrus sauce

BAKED SEA BASS RECIPE

Steps:

• Preheat the oven to a temperature of 190°C (375°F / Gas Mark 5) .
• Line a baking tray with a lightly greased sheet of foil.
• Rinse the fish under cold running water and pat dry with kitchen paper.
• With a sharp knife make diagonal slashes at intervals down the fish on both sides.
• Place the slices of lemon inside the body cavity along with 2 sprigs of rosemary.
• Brush the fish with the olive oil and place onto the prepared aluminium foil.
• Place into the hot oven and bake for 45 - 50 minutes until the skin is crispy and the flesh is opaque.
• Meanwhile prepare the garlic sauce. Blend together the capers, garlic, salt and water in a machine or with an electric hand whisk.
• Using a pestle and mortar, bruise the 2 sprigs of rosemary together with the bay leaves.
• Add this to the caper and garlic mixture and mix.
• Add the olive oil and lemon juice and blend.
• Season with salt and pepper.
• When the sea bass is done, remove from the oven and transfer to a serving dish. Spoon the sauce over the fish and serve.