Sea Bass With Marinated Vegetables Recipes

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ROAST SEA BASS & VEGETABLE TRAYBAKE



Roast sea bass & vegetable traybake image

Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 8

300g red-skinned potatoes, thinly sliced into rounds
1 red pepper, cut into strips
2 tbsp extra virgin olive oil
1 rosemary sprig, leaves removed and very finely chopped
2 sea bass fillets
25g pitted black olive, halved
½ lemon, sliced thinly into rounds
handful basil leaves

Steps:

  • Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
  • Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium

GRILLED SEA BASS WITH GARLIC BUTTER



Grilled Sea Bass With Garlic Butter image

Grilling is a wonderful yet simple way to prepare sea bass. The garlic butter sauce blends nicely with the mild flavor of this light and tender fish.

Provided by Derrick Riches

Categories     Entree     Dinner     Lunch

Time 25m

Yield 4

Number Of Ingredients 12

For the Garlic Butter Sauce:
3 tablespoons butter
1 medium lemon, juiced
2 cloves garlic , minced
2 tablespoons finely chopped Italian parsley
For the Fish:
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sea salt
2 pounds sea bass filets
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Gather the sauce ingredients.
  • Combine the butter, lemon juice, garlic, and parsley in a small saucepan over medium-low heat.
  • Cook until the butter has melted. Set aside.
  • Gather the remaining ingredients.
  • Preheat the grill to medium-high heat. Combine the garlic powder, paprika, onion powder, and salt in a small bowl.
  • Sprinkle the seasoning mixture on both sides of the fish.
  • Right before placing the fish on the grill, make sure to clean and oil the grill grates to keep the fish from sticking during the cooking process. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, or sunflower oil; olive oil will work in a pinch). Dip the paper towel into the oil and run it across the grates at least 3 times to create a nonstick surface.
  • Place the fish on the grill and cook for 5 to 7 minutes. Turn the fish and baste it with the butter sauce. Cook for about 5 to 7 more minutes.
  • Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, and drizzle it with olive oil.

Nutrition Facts : Calories 416 kcal, Carbohydrate 4 g, Cholesterol 143 mg, Fiber 1 g, Protein 54 g, SaturatedFat 8 g, Sodium 400 mg, Sugar 1 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

SEA BASS WITH MARINATED VEGETABLES



Sea Bass with Marinated Vegetables image

Provided by Jean Pierre Moullé

Categories     Vegetable     Bake     Roast     Dinner     Bass     Healthy     Gourmet     France

Number Of Ingredients 23

For marinated vegetables:
1 ripe medium tomato
1 garlic clove, smashed
4 basil leaves
1 fresh thyme sprig
6 green olives, such as picholine, pitted and chopped
12 Niçoise olives, pitted and chopped
1 tablespoon drained capers
1 celery rib, peeled and diced
1/2 small fennel bulb, stalks discarded and bulb diced
1 small zucchini, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
About 2 cups extra-virgin olive oil, divided
1 pinch saffron, crumbled
1 lemon, peel and pith cut off and lemon quartered and diced
For fish:
6 (6-oz) pieces sea bass or striped bass fillet with skin, small bones removed
1/4 teaspoon fine sea salt
Extra-virgin olive oil for drizzling
1 teaspoon chopped fresh chives
Coarse sea salt to taste

Steps:

  • Marinate vegetables:
  • Core tomato and cut a shallow X in bottom, then blanch in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Keep water at a boil.
  • Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.
  • Blanch celery, fennel, and zucchini in boiling water 30 seconds, then drain and transfer to ice bath. When vegetables are chilled, drain and stir into tomato mixture.
  • Cook bell peppers and onion in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Cool to room temperature, then stir into vegetables along with saffron and enough remaining oil to cover (about 2 cups). Marinate, covered and chilled, 24 hours.
  • Prepare fish:
  • Preheat oven to 450°F with rack in middle.
  • Put fish, skin side up, in a shallow baking pan and pat dry. Sprinkle with sea salt and 1/4 teaspoon pepper, then drizzle with a little oil. Roast fish until just cooked through, 8 to 10 minutes.
  • Meanwhile, gently warm half of vegetable mixture and stir in lemon. Serve fish topped with vegetables and sprinkled with chives and coarse sea salt.

BAKED SEA BASS WITH VEGETABLES



Baked Sea Bass With Vegetables image

This recipe is based on one posted in Ozlem's Turkish Table. Sea bass is a favorite along the Aegean coast, but you could substitute any mild firm fish. Not only is this dish delicious, it is healthy and a simple one-dish meal.

Provided by PanNan

Categories     Turkish

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 filets sea bass (or a mild white flesh fish of your choice)
1 onion, finely chopped
3 garlic cloves, crushed and finely chopped
3 medium tomatoes, finely chopped
2 -3 medium potatoes, par boiled for 10 minutes
1/2 lemon, juiced
1/4 cup water
4 tbsp. olive oil
1 teaspoon red pepper flakes
salt & fresh ground pepper
1/4 cup Italian parsley, coarsely chopped
4 lemon wedges, to serve

Steps:

  • Preheat the oven to 350F.
  • Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.
  • While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.
  • Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
  • Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.
  • Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.

MISO BUTTER-SEARED SEA BASS WITH ROASTED VEGETABLES RECIPE BY TASTY



Miso Butter-Seared Sea Bass With Roasted Vegetables Recipe by Tasty image

Here's what you need: unsalted grass-fed butter, white miso paste, ginger, garlic, toasted sesame oil, baby potato, kosher salt, freshly ground black pepper, sunflower oil, Chilean Sea Bass, baby bok choys, toasted white sesame seeds

Provided by Rachel Gaewski

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

2 tablespoons unsalted grass-fed butter, softened
3 tablespoons white miso paste
1 tablespoon ginger, grated
3 cloves garlic, grated
1 teaspoon toasted sesame oil
½ lb baby potato, halved
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons sunflower oil, neutral oil of choice, divided
12 oz Chilean Sea Bass, skin on 1 in (2 1/2 cm) thick
2 baby bok choys, thinly sliced
1 teaspoon toasted white sesame seeds, for garnish

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
  • In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
  • Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
  • Roast the potatoes until tender, 10-12 minutes.
  • While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
  • Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
  • Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
  • Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
  • Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 655 calories, Carbohydrate 29 grams, Fat 38 grams, Fiber 3 grams, Protein 47 grams, Sugar 2 grams

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

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