SIMPLE OVEN-BAKED SEA BASS RECIPE - FOOD.COM
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
Nutrition Facts : Calories 294, FatContent 11.4, SaturatedFatContent 2.1, CholesterolContent 92.9, SodiumContent 1318.4, CarbohydrateContent 3.6, FiberContent 0.9, SugarContent 0.2, ProteinContent 42.4
PAN ROASTED BLACK SEA BASS WITH BURST TOMATOES RECIPE ...
Tender, mild and sweet black sea bass is one of our favorite summer fish. It's super versatile, from grilling whole, to roasting, poaching or steaming. For a quick midweek meal, we love to pan roast it with sweet summer tomatoes, thyme and onions. Healthy, delicious and ready in 10 minutes! You can also use branzino, cod, halibut or your favorite white fish.
Provided by
Prep Time 005 minutes
Cook Time 010 minutes
Yield Serves 4 - 6
Number Of Ingredients 6
Steps:
- 1. Season fillets on both sides with salt and pepper. Heat a 10-inch nonstick pan or cast iron skillet over medium-high heat. When the pan is hot, add the olive oil. Place the cherry tomatoes, onion and thyme in the pan, season with a little salt, and cook for 4-5 minutes until the tomatoes and onion start to soften. 2. Move the tomatoes to the outside of the pan, and add the fillets to the pan, skin side down. Press down lightly with a spatula to cook the skin evenly and prevent the fillet from curling. Cook for 2-3 minutes. 3. Lower heat to medium-low and flip the fillets. Add the butter and swirl to cover the pan. Cook the fillets 1-2 minutes, basting with the butter juices. Remove from the pan, drizzle with the tomatoes, onions and sauce. Serve over couscous or with roasted potatoes, and with plenty of lemon wedges.
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