Does anyone have a good recipe for Sea bass?

Question

I'm not very experienced at cooking fish but got some sea bass on special so thought I'd give it a try, but not quite sure how it would be cooked best.

Thanks!

Answer 1

In the oven! BOOM BOOM!!! lol
sorry, couldn't help myself ;-)

Answer 2

depends on how fresh the fish is, here's two ways which i cook mine. (whole fish - gutted and de-scaled)

Fresh: (Fish should not be more than a day old - the skin should look moist, shiny and the eyes bright)

A small root of frest Ginger - cut into fine strips, the finer the better - it bring the favour out more.

A couple of sprigs of fresh spring onions - cut into fine strips.

Place the fish on a oval plate (with a bit of depth is best) sprinkle the ginger all over the fish and steam for 15 mins.

On a separate pot, heat about 2-3 tablespoon of oil till hot.

Once the fish is cooked, switch off the heat, sprinkle the spring onions over fish with a couple pinches of salt, and bit of ground white pepper. Gently and carefully (remember the oil is hot) pour the hot oil all over the fish and spring onions thus cooking the spring onions. Serve best with rice as a chinese meal.

Not so fesh (fish a couple of days old)

ingredients: a tablespoon of tropical peppercorns, 1 lemon, salt, pepper, sugar, oil,

coursely crush the peppercorns, mix in about 1/3 - 1/2 teaspoon of salt, a sprinkle of ground white pepper and a couple pinches of sugar. Now grate in the rind of the whole lemon. give a quick stir/mix. cut the lemon in half and squeeze all the juice (without the seeds) into the mixture. add about a tablespoon of oil into the mixture and stir/mix throughly.

Scour the fish on both sides with 3 diagonal strokes. Using a teaspoon, place a tiny amount of the mixture into the strokes and then coat the fish with the rest of the mixture. Leave it to marinate for a few hours.

Pre-heat an oven (190 -200 'C) and bake the fish in the centre of the oven for about 20-25 mins. Serve best with salad and some form of potatoes (chips, baked, boiled is best)

The above marinate can also be used for salmon (steaks or fillets)

Enjoy.

Answer 3

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Recipe for seabass


Seabass is a very popular fish in Spain, and this recipe brings out its unique flavour exquisitely. Use fresh seabass.


Basic ingredients

4 pieces of fresh sea bass
1 shallot finely chopped
salt and pepper
butter
2 tbsp olive oil
fresh cream
ground pepper

Steps:

1. Season the pieces of sea bass with salt and pepper

2. Place a frying pan with a knob of butter and a couple of tbsps of olive oil over a low heat

3. Place the sea bass in the oil and butter and lightly fry turning over once

4. Add the chopped shallot and continue frying adding some freshly ground pepper (green pepper corns if possible)

5. Pour the cream over the sea bass and continue cooking

6. Place in a hot oven (preheated to 200 degrees) for 10 mins

7. Remove from the oven and serve on preheated plates. Garnish with fresh parsley.




Tips and ideas:

Be careful to remove all the bones from the sea bass before placing it in the frying pan
Serve with a tomato and basil salad and fresh bread

Answer 4

MOROCCAN SEA BASS

1 lb. sea bass or red snapper
1/2 c. chopped onion
1/4 c. white wine
1 tbsp. ketchup
2 tbsp. butter
1 clove garlic, minced
1 tbsp. soy sauce
1/2 tsp. dill weed

Arrange fresh fillets in shallow roasting pan. Melt butter in small frying pan over medium heat. Add the onion and garlic; cook until onion is limp. Add the wine, soy sauce, ketchup, and dill weed. Stir until heated through and pour over fish. Bake, uncovered, in 425 degree oven for 20 minutes or until fish flakes readily with a fork. Serves 2 to 4.



FRESH SEA BASS IN DIJON
MUSTARD-CHAMPAGNE SAUCE

6 (5-6 oz.) bass filets or any other firm fish
3 tbsp. chopped shallots
1 c. champagne
2 tbsp. Dijon mustard
3 tbsp. butter
1 tbsp. flour
1 c. cream
Juice of 1 lemon
Salt and pepper to taste

In baking dish rub 1 tablespoon butter on the bottom and sprinkle some chopped shallots all over. Arrange the bass on top and sprinkle some salt and pepper. Dot with 1 tablespoon butter. Add the champagne and cover with a wax paper. Bake in a 450 degree oven for 10 minutes. Lift up the bass and place them on a large platter.
In a skillet melt one tablespoon butter and add the flour. Let cook for a few seconds. Add the liquid from the baking dish and whisk together. Add the cream and mustard. Let reduce until the right consistency. Adjust seasoning and add the lemon juice. Pour the sauce over the cooked sea bass and serve immediately




STUFFED SEA BASS

1 or 2 sea bass
1/2 lb. lg. shrimp, cooked, shelled, chopped
1/2 lb. crab meat, cooked, flaked
1 box Stove Top stuffing mix
1/2 c. heavy cream

Prepare fish, wash, split and rub with oil.
Prepare stuffing or use any plain stuffing. Add chopped shrimp and crab meat; add heavy cream. Put fish in baking dish. Stuff with the prepared stuffing. Screw together or if you like, sew up seam loosely. Bake fish until done. Stuffing will be moist and fish should be soft to touch and slightly brown.

Answer 5

Grilled Rosemary Sea Bass

4 Chilean sea bass steaks -- 4-ounces each, 1 inch thick
1 tsp minced fresh rosemary
1 tsp grated lemon peel
1 clove minced garlic
vegetable cooking spray
1 tbsp fresh lemon juice
1/4 tsp pepper
Lemon wedges -- optional
Fresh rosemary sprigs -- optional

Arrange steaks in a large baking dish. Combine minced rosemary, lemon peel and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour.

Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place steaks on rack. Combine lemon juice and pepper and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture. Place on serving platter and garnish with lemon wedges and sprigs of rosemary if desired.
Yield 4 servings

Answer 6

I used to know this fabulous recipe for Sea Bass. It included whole cherry tomatoes and fresh thyme. Unfortunately I can't remember the whole recipe... but try the BBC website. They have a huge collection of excellent recipes.

Answer 7

I have one where I take it, put it into a pyrex dish with about an inch of water, some butter, parsley, minced garlic, sea salt, ground pepper, a little onion and a little curry, cover with foil and bake at 300 until it's done. Not fancy or anything, but it's very good if you take it and put it on rice.

Answer 8

with most fish, the simpler, the better I think
rub fish with butter, salt and pepper to taste
and drizzle with lemon juice, lay slices of lemon
on top of fish for more flavoring and decoration
bake at 350-400 for 20 min or until flaky and\opaque

Answer 9

well before you start to cook it make sure its been gutted and descaled. then personally what i do is season the fish with black pepper, garlic granules, dried mixed herbs and turmeric powder then shallow fry in sunflower oil making sure to splash oil up into the split of the gut.....finished product tastes scrummy

Answer 10

1 1/2 pounds skin-on Chilean Sea Bass or other meaty white fish like Halibut cut into four pieces
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon butter
1 bulb of fennel (sometimes called anise or sweet anise)
2 cloves of garlic
1/2 cup dry white wine
14 1/2 ounce can diced tomatoes with juice
3 tablespoons chopped cilantro


PREP WORK Sea Bass - rinse off the sea bass fillets under cold water, drying them completely with some paper towels and then seasoning with salt and pepper on both sides. You want to make sure the fillets are dry before cooking so they will brown and not steam.

Fennel - for this recipe we are only interested in the meaty bulb so trim the stalks that sprout at the top of the bulb including the frilly dill look a like stuff at the end of each stalk. You can use this fragrant green stuff as a garnish if you like. Trim and discard a little bit of the bottom of the bulb but not too much. Cut the bulb in half lengthwise. If the core is small and white, leave it alone but if it looks tough, core it. With the cut side down, cut the bulb lengthwise again. Now cut crosswise into thin slices.

Garlic - mince which means to cut into very small pieces. A mince is smaller than a dice or chop but not pureed.

HOW TO MAKE AT HOMEChoose a correct sized pan. See my article on How to Choose a Good Saute Pan.

If you have a pan that's big enough to hold all four fillets, that great. If not, cook two pieces at a time. You don't want to overcrowd the pan. This also can result in steaming rather than browning. On the other hand, if the pan is too big, the fillets may cook too quickly and burn.

Heat and brown
Preheat your pan just a bit over low heat before you add the oil and butter. There are two reasons you do this.

All pans have hot spots. If you add butter or oil to a cold pan it can start burning before it melts or heats up. For example, if you add butter to the hot spot, it may burn before it completely melts and coats the bottom of the pan or if it is added to a non-hot spot and hits the hot spot it may burn.
There is an expression, "A watched pot never boils" which means if you stand there and watch a pot of water come to boil, it seems like it is taking forever. Our attention drifts and we get distracted. The same is true when heating up butter and oil in a pan. Have you ever added some cold butter to a cold pan, pushed it around a bit, became distracted and walked away only to have the butter burn? By preheating the pan you are ready to start cooking the moment you add your fat. Your attention is focused.
When the pan is hot, about 180 degrees F, add 1 tablespoon of oil and 1 tablespoon of butter. I like using a combination of oil & butter to get the extra flavor from the butter while the oil produces a nice crust and does not burn as quickly.

When the oil is hot but before the butter start to brown, add the fillets skin side up and sear the skinless side until golden brown. This should take 3 - 4 minutes. With a wide spatula so not to break the fish, flip over to the other side and cook again for 3 - 4 minutes. Remove the fish fillets from pan and transfer to a plate.

When I prepared this at home the skin did not stick to the pan, but if it does, just scrape it off with your spatula and throw it out.

I am taking the luxury of assuming you have a pan big enough to cook all 4 pieces. If you don't and are cooking in batches, you are going to have to add another tablespoon of oil and one of butter. Don't worry about the extra fat, it adds to the flavor.

Now let's cook the fennel. Add the remaining tablespoon of olive oil to the pan and then the sliced fennel. Season with a little salt & pepper and cook 4 or 5 minutes until softened. Don't forget to give it a stir once in a while so it doesn't burn in the pan.

Add the minced garlic and cook for an additional minute. Remove from heat and add your wine. Not always necessary to remove the pan, but just to be on the safe side, I like to add wine to any hot dish off the source of heat.

Cover the pan with a tight fitting lid. If you don't have a matching lid for the pan, try some foil. Reduce the heat to medium and simmer the fennel for about 8 minutes until tender. The recipe suggests checking the fennel after 4 minutes to make sure it is not dry. If it is, just add a few tablespoons of water. When I made the dish it was not dry.

Add the tomatoes and the juice they were packed in, ½ cup of water, and 2 tablespoons of the cilantro. Replace the cover and simmer for an additional 5 minutes.

Remove the cover and taste for seasonings. Most often I find a dish needs a little salt to bring out the flavors. This is something you pick up with practice. You don't want to over salt a dish but if it tastes flat sometimes a pinch of salt will bring out the flavor.

Also remember if the food is hot, your taste buds won't register the flavor. Have you ever noticed that food right from the stove to the table doesn't always taste as good as after it has had time to cool down a bit. Some of it has to do with giving the flavors to meld together but it also has to do with how hot the food is and what our taste buds can register.

Return all the reserved sea bass to the pan skin side down even if you cooked them two at a time. At this point it doesn't matter. Add any of the accumulated juices that might be on the plate you held the fish. Don't throw out that additional flavor.

Once again cover the pan and cook at a low simmer until the sea bass is cooked through. About 4 -5 minutes.

Remove each piece carefully with your spatula and plate. Because of the incredible flavor from the fennel enhance broth, you may want to serve this dish in shallow soup bowls so you can soup out the broth at the end.

You could serve this with simple orzo pasta or even some perfect mashed potatoes. Add a couple of spoonfuls to the bowl and place the fish on top. Spoon the broth over the top and garnish with the remaining chopped cilantro and fennel tops. As I said at the beginning, this meal is one that you would be proud to serve anyone or be thrilled to be served in a nice restaurant. "It's As Good As It Gets"

Answer 11

here's a bunch of recipes...