Roast Sea Bass With Herbs And Onion Confit Recipes

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
• Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

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.

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.

BAKED SEA BASS WITH HERBS AND LIME

Steps:

• Pre-heat the oven to gas mark 6/400F/200°C
• Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
• Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
• Make slashes diagonally across the fish, about 4 cuts on each side.
• Place the fish in an oiled roasting tray and brush lightly with some of the oil.
• Grate the zest of 1 lime and squeeze the juice.
• In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
• Cut the remaining 2 limes in 4s and place alongside the fish.
• Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
• Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
• If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
• Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
• To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!

ROAST SEA BASS WITH HERBS AND ONION CONFIT

Steps:

• In a covered pan, cook the onions in 2 tablespoons oil over a very low heat, for about 30 minutes, stirring occasionally, until they are very soft and lightly colored. Stir in the saffron and honey, and season with salt and pepper. Cook, uncovered, for another 10 minutes, or until most of the liquid has evaporated, then spread over the bottom of an overproof dish.
• Slash the fish in a few places across the thickest part to ensure that it cooks evenly. Rub the fish with salt and the remaining olive oil, then stuff with a mixture of the parsley, coriander, garlic, lemon juice, and a little salt and pepper.
• Place the stuffed fish on the bed of onions and roast in an oven preheated to 375°F for about 25 minutes, or until the flesh flakes away from the bone when you cut into the thickest part with the point of a knife. Serve with the lemon quarters.