i have bought 3 fairly large sea bass for dinner, how do i best cook them ?

Answer 1

Baked Sea Bass with Potatoes
Ingredients

• olive oil
• 1/2 lb potatoes, peeled and very thinly sliced, blanched and patted dry
• 1 1/2 lbs sea bass, halibut, swordfish or tuna cut into 4 steaks 1 1/2" thick
• 2 tomatoes, halved
• 4 cloves garlic, minced
• 2 sprigs parsley, minced
• 2 scallions, white part only, minced
• 1 sprig fresh rosemary, minced
• 1 spring fresh thyme (or 1/4 tsp dried)
• lemon juice
• salt and pepper

Preheat the oven to 400 degrees. Coat the bottom of a casserole or baking dish with oil, then layer it with potato slices, overlapping them to cover the bottom completely. Arrange the fish on top of the potatoes, and arrange the tomato halves, cut side up, alongside the fish. Brush the tops of the fish and tomatoes plus any exposed potato slices, lightly with oil. Mix the garlic, parsley, green onions, rosemary, and thyme together well, then sprinkle over the fish. Lightly drizzle lemon juice over the garlic mixture, then salt and pepper to taste. Bake for 25 to 30 minutes, or until the fish and potatoes are done.

Grilled Sea Bass
INGREDIENTS
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
DIRECTIONS
Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Bar en Croûte de Sel
INGREDIENTS:
1 (about 2-1/4 lbs) whole sea bass, cleaned but with scales still on
1 5-inch sprig each of: thyme, rosemary, tarragon and fennel
4-1/2 lbs. coarse sea salt (or kosher salt)
freshly ground mixed peppercorns
Optional decoration: seaweed or parsley
PREPARATION:
Preheat oven to 475°F.
1. Fill the cavity of the bass with the herb sprigs. Season with some of the freshly ground pepper.

2. Spread half of the sea salt on a baking tray. Lay the fish on top and cover with the rest of the salt. You should have about a 1/2-inch thick layer of salt covering the fish.

3. Place in the oven and bake for 30 minutes.
To serve:
Decorate the baking tray with the seaweed or parsley if desired. Bring the fish to the table still encrusted in salt. Use a sharp knife to break open the crust and serve immediately. A nice sauce for this fish is Beurre Blanc

Answer 2

Sea bass is good in this recipe, too.

Grilled Snapper Orleans, Pappadeaux's
-- Houston Chronicle.

Butter Sauce:
1/2 lb. unsalted Butter
2 Tbsp. Lemon Juice
1 Tbsp. Chicken Bouillon
1/4 tsp. White Pepper
3 Tbsp. Onion, chopped fine
1 Tbsp. Garlic, chopped fine
1 tsp. Oregano
3 Tbsp. White Wine
Salt to taste

Spices for fish:
1 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
1 1/2 tsp. Cayenne Pepper
1/4 tsp. Garlic Powder

4 (8 - 10 oz) Snapper filets
1 lb. Crawfish Tail Meat
1/2 lb. Lump Crab Meat
1/2 C. melted unsalted Butter

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Frill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

Answer 3

Fire up the grill!!!

season with salt, pepper, onion powder, parsley and fresh dill.

wrap your sea bass in aluminum foil with garlic cloves and lemon slices.

keep an eye on it to not overcook.

I like it on a bed of rice, but potatoes work well, too.