Sea Bass Languedoc Style Recipes

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SEA BASS A LA MICHELE



Sea Bass a la Michele image

Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 25m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
½ cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
  • Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
  • Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
  • Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
  • Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g

SEA BASS, LANGUEDOC STYLE



Sea Bass, Languedoc Style image

Yield Serves 2

Number Of Ingredients 6

4 tablespoons extra-virgin olive oil
2 1-inch thick, 8-ounce sea bass fillets or tuna steaks (as seen on Epicurious TV)
12 large garlic cloves, sliced
8 fresh thyme sprigs (left whole)
3 tablespoons fresh lemon juice
Chopped fresh chives or green onion tops

Steps:

  • Heat 2 tablespoons oil in heavy, large nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet and sauté until just cooked through, turning occasionally, about 8 minutes. Transfer fish to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic and thyme and cook until garlic is golden brown, stirring occasionally, about 4 minutes. Add lemon juice and simmer until liquid thickens slightly, about 1 minute. Season to taste with salt. Spoon sauce, garlic and thyme over fish. Sprinkle with chives and serve.

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