Oven Roasted Sea Bass With Fennel Leeks Recipe 475

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

WHOLE ROASTED SEA BASS

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.

PAN-ROASTED SEA BASS WITH LEMON FENNEL OIL

Steps:

• Preheat oven to 425°F.
• Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
• While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
• Serve fillets skin sides up and spoon sauce over them.

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE

Steps:

• Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
• Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
• Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
• Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
• Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
• Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
• Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

COASTAL-STYLE ROASTED SEA BASS OR OTHER LARGE WHOLE FISH

Steps:

• Cut 3 or 4 gashes on each side of the fish, from top to bottom. Salt the gashes and salt the fish's cavity as well. Let it sit while you prepare the other ingredients. Preheat the oven to 450°F.
• Push half of the garlic slivers into the gashes. Rub the fish with a little of the olive oil and pour the rest into the bottom of a large baking pan. Spread the lemon slices over the bottom of the pan and top it with most of the oregano. Lay the fish over all, then spread the onions and remaining garlic around the fish. Pour the wine over all and sprinkle with salt and pepper. Top with the remaining oregano.
• Cover with aluminum foil and bake, undisturbed, until the onions are nearly tender, 20 to 30 minutes. Uncover and continue to bake, shaking the pan occasionally, until the fish is cooked through, another 5 to 10 minutes (look at one of the gashes in the thickest part of the fish; the meat will appear opaque clear down to the central bone). If the pan is drying out, add a little more liquid.
• To serve, scoop the flesh from the fish with a spoon and top with some sauce.
• If the weather's good, and you have access to fennel branches, this is easier: Start by preheating a charcoal or gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Make a bed of fennel stalks directly on the grill bed. Sprinkle 1 1/2 to 2 pounds of sturdy fish fillets, like halibut (these may be steaks), striped bass, monkfish, or cod, with salt and cayenne. Grill right on the branches. While the fish is cooking, grind a teaspoon or more of fennel or dill seeds; juice 1 lemon and thinly slice another. When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; this is fine). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with the lemon juice and a bit of olive oil and serve.

OVEN-ROASTED SEA BASS WITH FENNEL & LEEKS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.