Roasted Sea Bass With Bacon And Tomatoes Recipes

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ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS



Roasted Chilean Sea Bass with Seared Tomatoes and Leeks image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe
3 large leeks, split, carefully washed, julienned
2 shallots, finely minced
1/4 cup pitted nicoise olives
3 tablespoons capers
1/4 cup dry white vermouth
1/2 cup fish stock
3 tablespoons chopped fresh tarragon
3 tablespoons unsalted butter

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.

ROASTED SEA BASS WITH BACON AND TOMATOES



Roasted Sea Bass With Bacon and Tomatoes image

Make and share this Roasted Sea Bass With Bacon and Tomatoes recipe from Food.com.

Provided by Laka

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
150 g onions, roughly chopped
2 garlic cloves, coarsely chopped
125 g meaty bacon, diced
500 g tomatoes, cut into quarters (4 tomatoes)
120 g green bell peppers, cut into strips
1/2 teaspoon coarse sea salt
2 sea bass, gutted (1400 g)
1 teaspoon sea salt
1 teaspoon black pepper
3 -4 sprigs fresh rosemary
fresh basil
1/2 lemon, cut into thin slices
1 tablespoon olive oil

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.

Nutrition Facts : Calories 252.1, Fat 21.2, SaturatedFat 5.7, Cholesterol 21.2, Sodium 1141.7, Carbohydrate 11.5, Fiber 3, Sugar 5.8, Protein 5.6

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