ROAST SEA BASS & VEGETABLE TRAYBAKE RECIPE | BBC GOOD FOOD
Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Provided by Angela Boggiano
Categories Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
- Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.
Nutrition Facts : Calories 387 calories, FatContent 17 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.7 milligram of sodium
MISO-GLAZED SEA BASS RECIPE - NYT COOKING
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
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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ROAST SEA BASS & VEGETABLE TRAYBAKE RECIPE | BBC GOOD FO…
From bbcgoodfood.com
Total Time 40 minutes
Category Main course
Cuisine Italian
Calories 387 calories per serving
- Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.
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