Sea Bass With Sun Dried Tomato And Black Olive Tapenade Recipes

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SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE



Sea Bass with Sun-Dried Tomato and Black Olive Tapenade image

Categories     Olive     Tomato     Broil     Low Carb     Low Fat     Bass     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 sun-dried tomato halves (not packed in oil)
8 Kalamata olives, pitted
2 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 large garlic clove
2 teaspoons red wine vinegar
1 teaspoon olive oil
4 6-ounce sea bass fillets

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.

SEA BASS WITH RED PEPPER AND OLIVE TAPENADE



Sea Bass with Red Pepper and Olive Tapenade image

Categories     Food Processor     Fish     Olive     Pepper     Bake     Sauté     Dinner     Bass     Fall     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup fresh breadcrumbs made from soft white bread
1/3 cup Kalamata olives or other brine-cured black olives, pitted
1/3 cup roasted red peppers from jar, drained
3 tablespoons purchased pesto
3 1/2 tablespoons olive oil
6 6-ounce sea bass fillets
Lemon wedges
Fresh parsley sprigs (optional)

Steps:

  • Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
  • Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.

BLACK SEA BASS WITH TAPENADE



Black Sea Bass With Tapenade image

Provided by Bryan Miller

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

20 large cloves garlic
Salt and freshly ground white pepper to taste
1/2 cup top-quality extra-virgin olive oil
1 pound potatoes, preferably fingerling, Ruby Crescent or Yellow Finn
1 medium Spanish onion, peeled and cut into 1/8-inch-thick slices
1 small bunch rosemary
1 small bunch thyme
4 6-ounce black sea bass fillets (or a 4- to 6-pound whole fish)
1 lemon, thinly sliced
2 tomatoes, peeled, seeded and chopped
1 1/2 cups dry white wine
2 cups fish stock or clam juice
4 2-inch slices baguette
1/4 cup parsley, coarsely chopped
Tapenade (see recipe)

Steps:

  • Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
  • Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
  • Once the garlic is done, raise the oven temperature to 450 degrees.
  • Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
  • Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
  • Meanwhile, toast the slices of baguette and rub them with olive oil.
  • Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
  • Serve garnished with croutons topped with tapenade.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD



Roasted Black Sea Bass with Tomato and Olive Salad image

Provided by Ruth Cousineau

Categories     Olive     Tomato     Roast     Quick & Easy     Dinner     Bass     Healthy     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

For salad:
1 garlic clove
1/2 teaspoon anchovy paste
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 pound grape tomatoes (preferably mixed colors), halved if large
1/2 pound cherry tomatoes (preferably mixed colors), quartered if large
12 Kalamata olives, pitted and coarsely chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 tablespoons chopped oregano
For fish:
4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed
2 tablespoons extra-virgin olive oil, divided
1/2 medium red onion, thinly sliced
6 (3-to 4-inch) oregano sprigs
Equipment: kitchen string

Steps:

  • Make salad:
  • Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
  • Roast fish:
  • Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
  • Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
  • Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

SEA BASS/SNAPPER WITH SUN-DRIED TOMATOES



Sea Bass/Snapper With Sun-Dried Tomatoes image

Make and share this Sea Bass/Snapper With Sun-Dried Tomatoes recipe from Food.com.

Provided by Oolala

Categories     Bass

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup sun-dried tomato packed in oil
2 garlic cloves
2 lbs sea bass fillets or 2 lbs red snapper fillets
2 lemons, thinly sliced
2 tablespoons fresh rosemary, minced, can substitute 1 tsp. dried
salt
pepper

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.

Nutrition Facts : Calories 249.3, Fat 5.7, SaturatedFat 1.3, Cholesterol 93.2, Sodium 175, Carbohydrate 8.1, Fiber 3.1, Protein 43

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