Sea Bass Snapper With Sun Dried Tomatoes Recipes

WHOLE BAKED FISH WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the sliced onion, pepper and new potatoes on a large baking tray and drizzle with 1 teaspoon of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften. While the vegetables are cooking, make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes, turning regularly until the chunks of bread are lightly toasted. Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts, garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together. Working carefully as some sea bass fins are very spiky, slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice, making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top. Open the fish and spoon the bread, tomato and herb filling inside. Don't worry if a few pieces fall on to the tray but try to keep them close to the fish or they could burn. And remember that the baking tray will be hot, so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil. Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.

SEA BASS/SNAPPER WITH SUN-DRIED TOMATOES

Steps:

• Puree sundried tomatoes and garlic.
• Reserve 2 tablespoons oil to brush on the fish.
• Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
• Spread the puree over the fish evenly.
• Sprinkle with rosemary, salt and pepper.
• Marinate for 30 minutes, up to 1 day.
• Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.

SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES

Steps:

• Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.
• Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

ROASTED SEA BASS PROVENçALE

Steps:

• Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
• Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.

SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE

Steps:

• Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
• Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
• Transfer fish to plates. Top with spoonful of tapenade and serve.