WHOLE BASS RECIPE RECIPES

Name: Pan-Seared Chilean Sea Bass with Caramelized Lemon Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 2 lemons, halved, seeds removed; 4 (6.0-ounce) Chilean sea bass fillets, skin removed; 1/2 teaspoon coarse sea salt; 1/2 teaspoon ground black pepper; 1 tablespoon extra-virgin olive oil; 1 large shallot, finely chopped; 1/4 cup dry white wine; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh thyme or oregano

RECIPE: PAN-SEARED CHILEAN SEA BASS ... - WHOLE FOODS MARKET

Recipe: Pan-Seared Chilean Sea Bass ... - Whole Foods Market image

The deep flavor of caramelized lemons is a great match for rich and meaty Chilean sea bass. Pair the dish with sautéed spinach and a quick pilaf for a fantastic meal that you can pull off in well under an hour.

Provided by WHOLEFOODSMARKET.COM

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 lemons, halved, seeds removed
4 (6.0-ounce) Chilean sea bass fillets, skin removed
1/2 teaspoon coarse sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
1/4 cup dry white wine
1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme or oregano

Steps:

Place a large heavy skillet over medium-high heat.
When very hot, add lemons cut-side down.
Sprinkle fish with salt and pepper.
When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.
Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.
Transfer fish to a platter and lemons to a cutting board.
Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.
Stir in wine and cook for 1 minute.
Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish.
Cut remaining lemon halves into wedges and serve with fish.

Nutrition Facts : Calories 250 calories, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 75 milligrams, SodiumContent 350 milligrams, CarbohydrateContent 5 grams, ProteinContent 32 grams

WHOLE ROASTED FISH WITH HERBS RECIPE | ANNE BURRELL | FOOD ...

Whole Roasted Fish with Herbs Recipe | Anne Burrell | Food ... image

Provided by Anne Burrell

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Steps:

Preheat the oven to 400 degrees F.
Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
Remove from oven, present and collect your kudos then fillet to serve.

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