Sea Basssnapper With Sun Dried Tomatoes Recipes

PAN FRIED FISH FILLETS WITH SUN-DRIED TOMATO-CAPER SAUCE

Steps:

• Completely dry the snapper fillets with thick paper towel then lightly season snapper with salt.
• Heat olive oil in a heavy skillet then once hot and smoking, add snapper skin side down, do not flip fish until skin is crispy. Press fish just to have an even crisp, once it turn golden brown on the sides flip the fish an cook on the other side for four minutes (Depending on the thickness). Remove fish from pan then set aside.
• Add butter to the skillet then sauté onions, cook until it's translucent.
• Add the capers and garlic and cook for 2 more minutes.
• Add chicken stock and sun dried tomatoes, reduce liquid to half its volume then add parsley.
• Season with salt and freshly ground black pepper, turn heat off. Pour on top of fish then serve.

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.

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.