Striped Bass Sea Bass Sea Bream In Artichoke Tomato Caper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE



Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade image

Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

12 baby artichokes, trimmed and halved
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 sprigs thyme
4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
4 (6-ounce) pieces striped bass fillet, skin-on
1/2 cup fennel fronds, torn
1 teaspoon fennel pollen
16 tomato halves and 1/4 cup oil from Tomato Marmalade
1 cup baby arugula
8 very thin slices Meyer lemon, for serving

Steps:

  • Preheat oven to 400 degrees.
  • Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
  • Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
  • Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
  • Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

STRIPED BASS WITH ARTICHOKES AND OLIVES



Striped Bass With Artichokes and Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce skinless striped bass or other firm white fish fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 lemon
1 bunch parsley, leaves only (about 1 cup)
5 cloves garlic, smashed
4 tablespoons extra-virgin olive oil
1/2 baguette, cubed or torn
1 10-ounce package frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
3 small tomatoes, quartered

Steps:

  • Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

Nutrition Facts : Calories 472, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 136 milligrams, Sodium 1,051 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 37 grams

STRIPED BASS WITH TOMATO AND BASIL CREAM



Striped Bass with Tomato and Basil Cream image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon olive oil
1/4 cup chopped scallions
1 large ripe tomato, chopped
1/2 cup chopped fresh basil leaves
1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay)
1 cup heavy cream
3 tablespoons butter
1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay)
1/4 cup verjus* (recommended: Wolffer Verjus)
1 (4 to 5-pound) striped bass fillet, cut into 6 equal pieces
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Make cream sauce: Heat oil in a small saucepan over medium heat. Add scallion and saute until tender. Add tomato and basil. Add chardonnay and cook until liquid is reduced by half. Add heavy cream, reduce the heat, and simmer until the desired thickness is reached. Keep warm until ready to serve.
  • After you have started the sauce, bake the fillet: place butter, chardonnay, and verjus in a baking pan. Season fish with salt and pepper and place in pan. Bake for 5 to 7 minutes, or until fish is cooked through; the fish should be opaque throughout and a knife should slide in easily.
  • Place fillets on a serving plate and spoon over the sauce. Serve with a fresh crusty baguette and a crisp green salad.

BASS FILLETS WITH OLIVE-CAPER TOMATO SAUCE



Bass Fillets with Olive-Caper Tomato Sauce image

Wild-caught striped bass are the best for this recipe, but you can use fillets from any firm-fleshed ocean fish. Whatever fish you choose, the shape and thickness of the fillets is important. Each fillet should be about 1 1/2 inches thick and narrow enough so you can fit all six fillets in the pan with the sauce. If your pan isn't large enough to hold all the fillets, cook the sauce first, then divide between two skillets of fillets. As with any dish, you can take this recipe in a lot of different directions. I sometimes prepare it using scallions in place of the onions, or black olives and capers in place of the green olives. Rather than add the olives and capers to the tomatoes, I like to cook them along with the onions for a minute or two to bring out their flavor. This "layering"of flavors is one of the little tricks we professional chefs use to get the most out of our ingredients.

Yield makes 6 servings

Number Of Ingredients 13

6 sea-bass or striped-bass fillets, each about 8 ounces and at least 1 inch thick
Salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling into the finished sauce
6 cloves garlic, peeled and sliced thin
2 small yellow onions, diced fine
1 cup Cerignola or other large, firm green olives, pitted and halved
1/4 cup tiny capers, drained
3 cups canned Italian tomatoes (preferably San Marzano) with their liquid, seeded and crushed
1/4 teaspoon crushed hot red pepper
Vegetable oil
All-purpose flour, optional
1/2 cup (or as needed) Vegetable Stock (page 76) or water

Steps:

  • Pat the bass fillets dry and season them with salt and pepper. Heat the olive oil in a large skillet over medium heat. Scatter the sliced garlic over the oil and cook until lightly browned, about 2 minutes. Add the onions and cook until wilted, about 4 minutes. Stir in the olives and capers and cook until they are sizzling and fragrant, about 2 minutes. Pour in the tomatoes, season them with crushed red pepper, and bring to a boil. Lower the heat so the sauce is simmering and cook until lightly thickened, about 5 minutes.
  • Pour enough vegetable oil into a separate large, heavy skillet to fill about 1/2 inch. Heat over medium-high heat until rippling. If the type of bass you're using is flaky, or if you like a delicate crust and a slightly thicker sauce, dredge the fillets in flour to coat them lightly. Add the bass fillets skin side up and cook until well browned. Turn the fillets and cook until the skin side is lightly browned, about 2 minutes. Spoon off excess oil from the skillet and add the livornese sauce to the skillet. Bring to a boil, adjust the heat to simmering, and cook until the fish is cooked through, about 5 to 10 minutes depending on the thickness and shape of the fish. Add vegetable stock or water, a small amount at a time, to keep the consistency of the sauce more or less the same. A minute or two before the fish is done, drizzle in some olive oil. Serve the fillets on warmed plates, spooning some of the sauce over each.

BASS IN ARTICHOKE AND TOMATO BROTH



Bass in Artichoke and Tomato Broth image

Categories     Fish     Tomato     Vegetable     Roast     Quick & Easy     Dinner     Lunch     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1 small onion, quartered and thinly sliced
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1/3 cup dry white wine
1 (9-ounce) package frozen artichoke hearts, thawed and drained
1 (15-ounce) can stewed tomatoes
1/3 cup pitted brine-cured black olives such as Kalamata, chopped
2/3 cup water
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 (6- to 7-ounces) black sea bass fillets (1/2 inch thick) with skin
1 tablespoon unsalted butter, cut into bits
1 teaspoon finely grated fresh orange zest

Steps:

  • Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
  • Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
  • Meanwhile, stir together zest and remaining 2 tablespoons oil.
  • Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.

SEA BREAM WITH ARTICHOKES AND CAPER DRESSING



Sea Bream with Artichokes and Caper Dressing image

Categories     Fish     Onion     Potato     Sauté     Rosemary     Artichoke     White Wine     Thyme     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 22

Artichokes
3 1/3 cups low-salt chicken broth
1 onion, sliced
3/4 cup dry white wine
2 tablespoons fresh lemon juice
3 fresh thyme sprigs
2 large garlic cloves, crushed
1 fresh rosemary sprig
4 whole artichokes
Dressing
5 tablespoons olive oil
5 tablespoons balsamic vinegar
1 teaspoon grated lemon peel
2 tablespoons drained capers
Potatoes
2 pounds russet potatoes, peeled, cut into 1-inch cubes
3 tablespoons butter
3 tablespoons extra-virgin olive oil
Fish
4 5- to 6-ounce sea bream, striped bass, or whitefish fillets
3 tablespoons butter
3 tablespoons olive oil

Steps:

  • For artichokes:
  • Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
  • For dressing:
  • Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
  • For potatoes:
  • Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
  • For fish:
  • Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
  • Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

More about "striped bass sea bass sea bream in artichoke tomato caper sauce recipes"

PAN ROASTED SEA BASS WITH TOMATO & CAPERS - THE …
May 24, 2008 The original recipe calls for Halibut, but I found some nice-looking Chilean sea bass at the market. You can substitute any mild white fish like cod …
From reluctantgourmet.com
  • Combine the tomatoes, capers, oregano, balsamic vinegar, ½ teaspoon of salt and ¼ teaspoon of pepper in a mixing bowl.
  • I like to season the flour with salt and pepper and then dredge the fillets in it. Be sure to knock off any excess flour from the fillets. If you don't, the fish will stick and the flour will burn and make a mess in the pan.
  • Heat an ovenproof pan, large enough to hold all the fillets without touching, over medium-high heat. Add the oil and heat until shimmering hot.


WHOLE ROASTED SEA BASS WITH ARTICHOKES, TOMATOES AND LEEKS
Dec 7, 2015 In a large bowl, toss the artichokes with the cherry tomatoes, leeks, wine, basil, olive oil and marjoram. Season generously with salt and pepper. Season the outside of the …
From foodandwine.com
  • Preheat the oven to 450°. Line a large rimmed baking sheet with 2 overlapping 3-foot-long sheets of heavy-duty aluminum foil (half of each sheet should overlap in the middle of the pan). Top the foil with two 3-foot-long sheets of parchment paper, overlapping them in the same way.
  • In a large saucepan, steam the artichokes over moderately low heat, covered, until the bottoms are tender when pierced, about 50 minutes. Transfer the artichokes to a plate and let cool. When the artichokes are cool enough to handle, remove all of the leaves and reserve them for another use. With a teaspoon, scoop out the hairy chokes. Cut the artichoke bottoms into 1/3-inch wedges.
  • In a large bowl, toss the artichokes with the cherry tomatoes, leeks, wine, basil, olive oil and marjoram. Season generously with salt and pepper.
  • Season the outside of the sea bass with salt and pepper and set the fish in the center of the parchment-lined foil. Season the sea bass cavity with salt and pepper. Put the rosemary sprig in the sea bass cavity and scatter the vegetable mixture all around the sea bass. Fold the parchment neatly over the fish, then close the foil by folding the overhanging ends into the center and crimping the sides tightly. Bake the fish on the bottom shelf of the oven for 1 hour and 10 minutes, then let the fish stand at room temperature for 5 minutes.


SEA BASS WITH ARTICHOKES RECIPE - GREAT BRITISH CHEFS
Matthew Tomkinson's sea bass dish pairs the delicate white fish with artichokes, Parma ham and red wine sauce. ... serving with both globe and Jerusalem artichokes and a red wine sauce. …
From greatbritishchefs.com


OUR FAVORITE STRIPED BASS RECIPE (EASY & FABULOUS)
May 21, 2018 This easy striped bass recipe comes together in one pan with very little work. It’s simple enough for a weeknight dinner but looks so beautiful, bursting with rainbows, that it’s great for company, too. Want to save this …
From umamigirl.com


GRILLED SEA BASS WITH TOMATO TAPENADE | RICARDO - RICARDO CUISINE
2 whole striped bass, about 1.5 kg in total 1/4 cup (60 ml) olive oil Tapenade . 1/4 cup (60 ml) chopped capers 3/4 cup (180 ml) black olives, chopped ... fresh basil, chopped 2 tomatoes, …
From ricardocuisine.com


SEA BASS WITH SICILIAN CHERRY TOMATO SAUCE - FOOD & WINE
Aug 2, 2023 Debi Mazar and Gabriele Corcos riff on classic Southern Italian puttanesca with their Sicilian Cherry Tomato Sauce, here made with fresh tomatoes. The recipe calls for wild …
From foodandwine.com


BRAISED STRIPED SEA BASS | FOOD RECIPES WITH PICTURES
Turn and brown on each side for 1 minute each. Add the fillets to the simmering artichoke broth. Simmer the fish for 5 minutes in the broth, basting it frequently with the broth. To serve: Place a bass fillet on each warmed serving plate. …
From greatchefs.com


STRIPED BASS IN WHITE WINE TOMATO SAUCE - CENTO FINE …
Sweet, mild white fish poached in a full-bodied white wine tomato sauce with cherry tomatoes, artichoke hearts, olives and capers.
From cento.com


SEA BASS WITH TOMATOES, OLIVES AND CAPERS - CRAVINGS …
Mar 29, 2014 This Sea Bass with Tomatoes, Olives and Capers is sure to delight your guests. ... healthy and packed with amazing Mediterranean flavors. The quickly cooked sauce composed of shallots, grape tomatoes, olives, …
From cravingsofalunatic.com


SEA BASS WITH TOMATOES, OLIVES AND CAPERS
Mar 22, 2024 If you’re looking for a Lenten entree or simply a healthier seafood recipe, topping Baked Sea Bass with olives, capers, and tomatoes before it hits the oven will rock your taste buds and become a favorite dinner option.
From thatskinnychickcanbake.com


SEA BASS WITH CHERRY TOMATOES RECIPE - BON APPéTIT
Mar 9, 2013 Preparation. Step 1. Place a rack in upper third of oven and preheat broiler. Combine shallot, garlic, tomatoes, olives, and oil in a medium bowl, season with salt and pepper, and toss well.
From bonappetit.com


STRIPED BASS WITH ITALIAN TOMATO AND CAPER SAUCE
2 days ago Fillets of striped bass, gently baked in the oven, and then topped with a combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar. Nothing says fresh and healthy better than a nice striped bass fillet …
From honestcooking.com


SEA BASS WITH JERUSALEM ARTICHOKE RECIPE - GREAT BRITISH CHEFS
Pan-fried sea bass sits beautifully atop a mound of creamy beans in Mark Dodson 's indulgent recipe. A rich Jerusalem artichoke purée and robust red wine jus are perfect accompaniments, …
From greatbritishchefs.com


SEA BASS WITH LEMON BUTTER CAPER SAUCE - MY MODERN …
Jan 8, 2022 Add capers, diced garlic, and lemon juice to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 2 tablespoons of butter, off heat, to the caper sauce, stirring, …
From mymoderncookery.com


Related Search