COOKING SEA BASS IN THE OVEN RECIPES

Name: Roasted Chilean Sea Bass With Chive Oil
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 cup sliced chives (1-inch-long pieces); 1/3 cup extra-virgin olive oil, plus more for sprinkling on fish; Coarse sea salt or kosher salt; Freshly ground black pepper; 2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

ROASTED CHILEAN SEA BASS WITH CHIVE OIL - NYT COOKING

Roasted Chilean Sea Bass With Chive Oil - NYT Cooking image

Provided by Amanda Hesser

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 23 grams, FiberContent 0 grams, ProteinContent 42 grams, SaturatedFatContent 4 grams, SodiumContent 578 milligrams, SugarContent 0 grams

MISO-GLAZED SEA BASS RECIPE - NYT COOKING

Miso-Glazed Sea Bass Recipe - NYT Cooking image

Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

Steps:

Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Nutrition Facts : @context http//schema.org, Calories 268, UnsaturatedFatContent 5 grams, CarbohydrateContent 12 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 37 grams, SaturatedFatContent 2 grams, SodiumContent 730 milligrams, SugarContent 5 grams

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