Gardenroastedseabass Recipes

ROASTED STRIPED BASS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
• Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

ROASTED SEA BASS WITH BACON AND TOMATOES

Steps:

• Sauté onions and garlic for 1-2 minutes in hot olive oil. Add bacon, stir, and sauté for 3-4 minutes until the onions soften.
• Add the tomatoes, peppers and stir to combine. Season with sea salt before transferring the mixture to an ovenproof dish.
• With a sharp knife, slash skin of the sea bass diagonally along each side. Season the sea bass, outside and inside, with salt and ground black pepper.
• Fill the cavity of each sea bass with rosemary sprigs, basil and lemon slices. Place on top of the bacon mixture.
• Drizzle over the olive oil and cook in the oven at 190°C for 20-25 minutes, until the fish is tender and cooked all the way through.

PAN ROASTED MEDITERANEAN SEA BASS

Steps:

• In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.