Sea Bass With Warm Vegetable Salad Recipes

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
• Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
• Cook fingerling potato, peel and cut into thirds. Set aside.
• Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
• Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
• Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE

Steps:

• Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
• Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
• Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
• Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
• Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
• Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
• Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

ROASTED SEA BASS WITH WARM TOMATO DRESSING

Steps:

• Preheat oven to 500 degrees. Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.
• Pat the fish dry on paper towels. Roll it in the oil in the dish to coat it on both sides. Season the fish inside and out with salt and pepper. Tuck a few slices of the garlic and two sprigs of the thyme in the cavity of the fish. If fresh thyme is unavailable, sprinkle in one-half teaspoon of the dried thyme.
• Place the fish in the oven and roast uncovered about 25 minutes, until the flesh can be lifted from the bone with the point of a knife and has turned opaque. Transfer the fish to a serving platter.
• Heat the remaining olive oil in a small saucepan until it is quite hot. Drop in the remaining garlic and remove from the heat. Add the onion, tomatoes and remaining thyme. Stir. Season sauce with salt and pepper.
• Remove the skin from the top of the fish, lift off the top fillet and serve. Turn the fish over and remove the skin and the bottom fillet in the same manner. Spoon the warm sauce over each portion of the fish.

ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD

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 WITH SHALLOTS, GARLIC AND MARSALA

Steps:

• Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over medium-high heat. Add shallots, garlic and crushed red pepper and sauté until shallots soften, about 3 minutes. Remove from heat. Let stand 5 minutes. Sprinkle fish with salt and pepper. Add fish to skillet; turn to coat with shallot mixture. Roast fish in oven until just opaque in center, about 10 minutes. Transfer fish to platter; tent loosely with foil to keep warm.
• Using oven mitt to hold handle, set skillet over medium-high heat. Add Marsala, clam juice and vinegar and boil until sauce is almost reduced to glaze, about 7 minutes. Season to taste with salt and pepper. Spoon sauce over fish; sprinkle with pine nuts and serve.

STEAMED COD OR SEA BASS SALAD WITH RED PEPPERS, CILANTRO AND MINT

Steps:

• Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork. Remove from the heat and transfer to a colander set in the sink. Allow to cool, then remove any bones and transfer to a large bowl. Toss with half the chopped herbs.
• Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
• Toss the fish with the dressing, the red pepper and the olives. Taste and adjust seasoning. Add the remaining cilantro and mint shortly before serving and toss together.

SEA BASS WITH MARINATED VEGETABLES

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.

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 WARM VEGETABLE SALAD

Steps:

• Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
• Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.