Gremolata Topped Sea Bass Recipes

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GREMOLATA-TOPPED SEA BASS



Gremolata-Topped Sea Bass image

Dinner ready in 30 minutes! Enjoy this sea bass recipe served with gremolata topping.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/4 cup Italian-style dry bread crumbs
1/4 cup chopped fresh parsley
Grated peel of 1 lemon (1 1/2 to 3 teaspoons)
1 tablespoon butter or margarine, melted
1 pound sea bass, mahi mahi or other medium-firm fish fillets
1/4 teaspoon seasoned salt
1 tablespoon lemon juice

Steps:

  • Heat oven to 425°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix bread crumbs, parsley, lemon peel and butter.
  • Cut fish into 4 serving pieces. Place fish in pan. Sprinkle with seasoned salt. Drizzle with lemon juice. Spoon crumb mixture over each piece; press lightly.
  • Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 150, Carbohydrate 6 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

BAKED BRANZINO WITH CITRUS GREMOLATA



Baked Branzino with Citrus Gremolata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for the pan
Six 3- to 4-ounce branzino fillets, bones removed
Kosher salt and freshly ground black pepper
2 lemons
2 oranges
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon good-quality extra-virgin olive oil
Pinch crushed red pepper flakes

Steps:

  • Preheat the oven to 375 degrees F. Generously grease a large rimmed baking sheet with olive oil.
  • Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.
  • Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.
  • Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.

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