Baked Sea Bass With Potatoes Tomatoes And Onions Recipes

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS

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.

SEA BASS BAKED IN FOIL LIGURIAN-STYLE

Steps:

• Peel and blanch the potatoes in salted water for about five minutes. Then cut them into slices.
• Cut cherry tomatoes in half, then cut the onion into thin slices. Set aside.
• Take a baking dish and line it with two rather large sheets of parchment paper, one placed vertically and one horizontally. Pour a tablespoon of extra virgin olive oil on the bottom. Now make a layer with the potato slices and two sprigs of rosemary. This is "the bed" for the sea bass. So arrange the sea bass on top of the potato layer.
• Put a clove of garlic inside each fish. Add the tomatoes, onion slices, olives and two other sprigs of rosemary on top. Add a little salt but not much, the olives are in fact very tasty. Finally add three tablespoons of extra virgin olive oil.
• Close the sea bass in the parchment paper with the help of your hands and seal it with a silicone cooking band. Place the baking dish in the pre-heaten oven and cook for about 40 minutes at 180°C (350 F). Serve the sea bass baked in foil, cleaned and portioned, with cherry tomatoes, potatoes and olives.

SEA BASS WITH TOMATOES AND ONIONS

Steps:

• Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
• Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
• Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.

BAKED SEA BASS WITH ROASTED RED PEPPERS, TOMATOES, ANCHOVIES AND POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Place the saffron in a teacup, pour over 2 tablespoons of hot water and leave to soak. Put the potatoes in a pan of boiling salted water and boil for 7 minutes. Drain well and arrange them in a narrow strip over the base of a roasting dish large enough to hold the sea bass either lengthways or diagonally. The potatoes should form a bed for the fish, leaving plenty of room on either side for the red peppers. Scatter the tomatoes and anchovy fillets over the potatoes, then pour over the saffron water and stock. Scatter the pieces of red pepper down either side of the potatoes and sprinkle over the garlic, oregano sprigs and olive oil. Season everything well with salt and pepper and bake for 30 minutes. Slash the fish 5-6 times down each side and then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil, season well with salt and pepper and then rest it on top of the potatoes. Return the dish to the oven and bake for a further 35 minutes, until the fish is cooked through. Serve with the roasted vegetables.