Roasted Whole Black Bass With Herb Stuffing Recipes

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WHOLE STRIPED BASS



Whole Striped Bass image

Provided by Alton Brown

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled
3 tablespoons olive oil, divided
1 large bunch fresh parsley, plus extra, for serving
1 large bunch fresh dill
1 large lemon, thinly sliced
1 large onion, thinly sliced
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Trim the fins from the fish, rinse and pat dry. Set aside.
  • Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.

ROASTED WHOLE BLACK BASS WITH HERB STUFFING



Roasted Whole Black Bass with Herb Stuffing image

This holiday-worthy bass-branzino works too-is stuffed with a fragrant shallot and herb mixture and brushed with heady saffron-scented orange-flower water.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 16

3 tablespoons olive oil, plus more
3/4 teaspoon finely ground saffron threads
1 tablespoon orange-flower water
1 large shallot, very finely chopped
2 green garlic, white and pale-green parts only, finely chopped, or 3 garlic cloves, finely grated
1 1/2 cups finely chopped parsley
3/4 cup finely chopped tarragon
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/2 teaspoon ground turmeric
2 serrano chiles, finely grated
2 teaspoons finely grated lemon zest
Kosher salt, freshly ground pepper
4 (1 1/2-2-pound) whole black bass or branzino, cleaned, butterflied, patted dry
4 limes, halved
A mortar and pestle

Steps:

  • Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper and lightly brush parchment with oil. Dissolve saffron in orange-flower water and 3 Tbsp. hot water in a small bowl.
  • Heat 3 Tbsp. oil in a large skillet over medium. Cook shallot and green garlic, stirring often, until shallot is soft, about 3 minutes. Add parsley, tarragon, cilantro, mint, and turmeric and cook, stirring often, until herbs darken slightly, about 2 minutes. Remove from heat and stir in chiles and lemon zest; season with salt and pepper.
  • Divide fish between prepared baking sheets. Open up and brush half of saffron mixture over flesh; season with salt. Stuff with shallot mixture; tie closed with kitchen twine, spacing 2" apart. Brush outsides of fish with remaining saffron mixture; season with salt. Roast until flesh is flaky and opaque, 16-20 minutes. Carefully move a rack to upper third of oven; turn on broiler. Working in 2 batches, broil fish until skin begins to crisp, about 2 minutes. Let cool slightly; squeeze limes over.
  • Fish can be seasoned and stuffed 2 hours ahead.

BAKED WHOLE FISH WITH LEMON, HERBS AND GARLIC BUTTER



Baked Whole Fish with Lemon, Herbs and Garlic Butter image

Feel confident making a baked whole fish with these simple instructions. Serve a flavorful dinner tonight and cook up this easy stuffed fish recipe!

Provided by Nora from Savory Nothings

Categories     Main Course

Time 40m

Number Of Ingredients 13

2 large whole fishes (such as sea bream, sea bass or branzino)
1 heaping tablespoon softened butter
1 head garlic (2 cloves minced and the rest left whole)
1 tablespoon chopped rosemary (plus extra sprigs for stuffing)
1 tablespoon thyme leaves (plus extra sprigs for baking)
salt + pepper
1 lemon (sliced and then cut into triangles)
Olive oil
4 large sun-dried tomatoes (chopped)
1 heaping tablespoon capers (chopped)
2 tablespoons green olives (stoned and chopped)
1 handful parsley leaves (chopped)
Olive oil

Steps:

  • If the fish hasn't been gutted and scaled, do so.
  • Heat the oven to 400°F (200°C). Prepare a roasting tin.
  • Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
  • Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
  • Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
  • In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.

WHOLE SMOKE-ROASTED STRIPED BASS AND ROCKET PESTO



Whole Smoke-Roasted Striped Bass and Rocket Pesto image

Chris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.

Provided by Food Network

Categories     main-dish

Yield 20 to 30 servings

Number Of Ingredients 28

1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled
2 cups (475 ml) olive oil
5 cloves garlic, roughly chopped
5 cups (300 g) fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley
8 sprigs rosemary, needles removed and stems discarded
1 cup (235 ml) fresh lemon juice
1/4 cup (75 g) kosher salt
2 tablespoons (12 g) ground black pepper
2 cups (80 g) loosely packed basil leaves
10 tarragon sprigs
12 thyme sprigs
Rocket Pesto (recipe follows)
Cheesy Grilled Corn (recipe follows)
1 pound (455 g) arugula (also known as rocket)
1 1/2 cups (220 g) pistachios, shells removed, toasted
2 cups (475 ml) olive oil
3 cloves garlic, chopped
Kosher salt and freshly cracked black pepper, to taste
1/2 cup (50 g) grated Parmigiano-Reggiano
20 ears corn, shucked, snapped in half, and blanched for 30 seconds
4 cups (480 g) crumbled queso fresco (if you can't find queso fresco, feta works as well)
1/2 cup (64 g) chili powder
2 egg yolks
10 limes, cut into 6 wedges each
2 cloves garlic, chopped
2 tablespoons (30 ml) fresh lemon juice
2 cups (475 ml) vegetable oil
Kosher salt and freshly cracked black pepper, to taste

Steps:

  • Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.
  • Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.
  • In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
  • Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
  • To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn.
  • Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
  • In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.
  • Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.
  • In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve.
  • Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.

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