Simple Oven Baked Sea Bass Food

SEA BASS A LA MICHELE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
• Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
• Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
• Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
• Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

ITALIAN BAKED SEA BASS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
• Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
• Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

WHOLE ROASTED SEA BASS - HOW TO MAKE OVEN BAKED WHOLE FISH

Steps:

• Preheat oven to gas mark 5/190°C (170°C in a fan oven). Wash sea bass inside and out and pat dry with kitchen paper. Make about 3-4 slashes across the flesh of the fish, line a roasting tin with foil and sit fish on it.
• Mix together the olive oil, lemon juice and thyme and season the sea bass with sea salt and freshly ground black pepper. Drizzle all over the fish, tucking into the slashes.
• Put into oven and roast uncovered for about 20-30 mins - the flesh should feel firm to the touch and should be flaky and white. Remove from the oven and leave to rest for 5 mins before serving. To serve, flake the sea bass with a fork and serve with fresh lemon slices and a crisp green salad.

BAKED SEA BASS

Steps:

• Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.
• Preheat oven to 400°F (204°C).
• Pan-sear both sides of the seabass until the surface turns light brown.
• Transfer the fish fillets to the oven and bake for 10-15 minutes.
• Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.

BAKED SEA BASS

Steps:

• Preheat oven to 375 degrees F
• Season both sides of filets with Aunt Lou's Special Seasoning. Then sprinkle flour evenly over each side.
• Over high heat add olive oil and butter to oven proof frypan. When butter begins to bubble, add seasoned and floured filets. Allow them to cook for 2 minutes with disturbing them.
• Without flipping filets, place the pan into a preheated oven and bake for 8 minutes. When fish can flake with a fork, it's ready.
• Remove from oven and flip filets on to a serving plate. Serve with lemon for extra tang.

OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450. In a cup mix garlic, oil, salt, and pepper. Place fish in a shallow 1 quart glass or ceramic baking dish. Rub fish with oil mixture. Pour wine over fish. Bake fish, uncovered, 15 minutes; sprinkle with parsley and bake 3 minutes lonfer or until opaque thoughout and thickest part of fish flakes easlity when tested with a fork. Drizzle any pan juices over fish and serve with lemon wedges.
• Serves 2

BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Pulse the bread in a food processor to get slightly coarse bread crumbs.
• Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
• Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
• Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
• Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

OVEN BAKED SEA BASS RECIPE

Steps:

• Preheat oven to 400 degrees. Spray a baking dish with cooking spray.
• Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Drain well, toss with the oil and season with salt and pepper. Place potatoes in prepared baking dish and put into the oven for 10 minutes. Remove from the oven.
• Scatter olives and 1 sliced bell pepper over the potatoes. Rub fish with the oil and season inside and out with salt and freshly ground black pepper. Place fish over the potatoes and bell pepper.
• In a large bowl, combine sliced shallot, garlic, remaining bell pepper, dill, and thyme leaves. Stuff the fish with this mixture and with slices of lemon. Add wine to the dish.
• Roast for 20 minutes, or until the fish is cooked through (it should be opaque throughout and flake easily with a fork). Serve with the roasted vegetables.

THE BEST EVER BAKED SEA BASS RECIPE

Steps:

• Make 3-4 diagonal cuts on each side of the sea bass, making sure to cut all the way to the bone.
• Squeeze the juice of half a lemon over the sea bass, and then sprinkle with salt and pepper. Slice the other half of the lemon and set aside.
• Combine the basil leaves, minced garlic, water, and olive oil in a blender and process until you have a thick green pesto.
• Spread the pesto over the sea bass on both sides, using your hands to massage the sauce all over the fish. Let the fish marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat the oven to 450°F and line a large rimmed baking pan with parchment paper.
• Heat a tablespoon of olive oil in a skillet over medium heat and sauté the sliced onions and bell peppers for 10 minutes, until they are slightly soft.
• Spread the sautéed vegetables evenly in the prepared baking pan and place the marinated sea bass on top. Drizzle olive oil over the top and finish with the lemon slices.
• Bake the sea bass for 20-25 minutes, until the flesh is fully white and opaque.
• Serve hot, garnished with freshly chopped parsley and a drizzle of olive oil.

BAKED SEA BASS

Steps:

• Rub the cleaned sea bass with spices inside and out. In its stomach, put lemon slices and rosemary sprigs. In a tray, on one side, spread the peeled and cut into circles potatoes, the fish in the middle and tomato rings on the other side.
• Pour olive oil and white wine in and sprinkle it with salt and black pepper. Cover the tray with foil, make a few holes with a needle and put it to bake in a moderately hot oven for 40 minutes.
• Remove the foil and bake to a slight tan.

BAKED CHILEAN SEA BASS WITH PESTO

Steps:

• Preheat the oven to 400°F.
• Heat 1 tbsp olive oil in a large cast iron skillet, or oven-safe skillet, over medium high heat.
• Once the oil is hot, add the sea bass to the skillet, sprinkle with approximately ⅛ tsp salt and ⅛ tsp pepper.
• Add the tomatoes to the skillet, drizzle the remaining olive oil over the tomatoes.
• Cook for 2 minutes, then flip the fish.
• Sprinkle the remaining salt and pepper over the other side of the sea bass and the cherry tomatoes, cook for 2 minutes.
• Transfer to the oven and cook for an additional 10 minutes.
• Remove from the oven, place each sea bass on a plate with cherry tomatoes, spoon ½ tbsp pesto over each piece of sea bass.

WHOLE BAKED SEA BASS

Steps:

• Make 3-4 diagonal cuts in each side of the fish, all the way right through the bone.
• Squeeze some lemon over it. Season fish with salt and pepper. Set aside.
• Chop parsley, onion (½ sliced onion), basil, tomato, and garlic. Add to a food processor or blender. Blend/pulse while adding oil/water as needed until the ingredients are in puree form. If desired, add chicken bouillon to the puree, thoroughly mix.
• Pour the marinade over the fish, and gently flip them back and forth until coated inside and out.
• For best results, let it marinate in the fridge for up to 24 hours.
• Use a cooking spray to oil the bottom of a roasting pan to prevent fish from sticking to the pan. Drizzle 2 tablespoons of water or oil on the fish and throw in the cherry tomatoes and the rest of the onion slices.
• Bake in a roasting pan (leave it open) at 450 F (232 C) for approximately 15-20 minutes, depending on the thickness of your fish.
• Serve warm with plantains or potatoes and this African Pepper Sauce HERE.

OVEN BAKED SEA BASS

Steps:

• Preheat oven to 400° Fahrenheit (200° Celsius).
• Make sure the fish is gutted and de-scaled before you start. Make the cavity larger by cutting with a knife through the bones towards the tail (not all the way just enough to enlarge the cavity). Then, make a few (3-4) slits on one of the sides of the fish.
• Season its skin generously on both sides with salt and pepper. Open up the cavity and sprinkle salt and pepper inside (don't over-season the inside).
• In a small bowl, mix crushed garlic, olive oil and chopped parsley. Spread some of this mixture inside of the cavity and fill the slits with it. Finally, place some lemon slices inside and repeat the whole process with the other fish.
• Place both fish onto a baking tray lined with baking parchment and cook in a preheated oven at 400° Fahrenheit (200° Celsius) for 10 minutes or until cooked through.
• Enjoy with salad, potatoes, grilled or pan-fried vegetables.

BAKED SEA BASS

Steps:

• Preheat oven to 350F.
• Line a baking dish or sheet with aluminum foil.
• Cut another aluminum sheets large enough to hold your fish ( one for each fish you have).
• Cut parchment paper as large as the foil we just cut for each fish you have.
• In a medium bowl combine the first 11 ingredients and mix well.
• Rinse the fish and pat dry.
• Place each parchment paper in one of the aluminum foil.
• Place fish on the parchment paper. Sprinkle some salt and cumin over each fish.
• Divide the vegetable mix between the fish you have and press lightly.
• Bake in the middle of your oven for 25 minutes, then move up in the upper rack and cook for another 5-10 minutes until lightly charred.

BAKED MEDITERRANEAN SEA BASS

Steps:

• Preheat your oven to 160 Celsius
• Make 3-4 vertical incisions on the sea bass' skin but don't cut all the way through to the bone. Rub the fish with a mixture of 1 tbsp olive oil, lemon juice (from 1/2 the lemon), a pinch of the sea salt, and a pinch of the oregano.
• Toss the vegetables with the remainder of the ingredients and lay them down over the bottom of the baking tray. Place the fish on top. Take the other half of lemon and cut it into slices. Halve the slices and place the halved slices into the incisions on one side of the sea bass.
• Place the tray in the oven and bake for 30 minutes. Serve one whole fish per person along with a scoop of the mixed roasted vegetables.

SIMPLE OVEN ROASTED SEA BASS

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Give the Whole Sea Bass (1 pound) two cuts on the belly. Drizzle half the Olive Oil (1 tablespoon) in your roasting dish, place a layer of the Fennel Bulb (1) and rest the fish on top of it.
• Open the cavity of the fish and add Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/16 teaspoon). Then add the Fresh Ginger (3/4 piece) and white parts of the Scallion (2). Place some Cherry Tomato (to taste) inside fish and finally, tuck in the Red Bird's Eye Chili Pepper (1) for a little kick and some Lemon (1/2) for a citrus punch.
• All you have to do next is put the Fresh Ginger (1/4 piece), Lemon (1/2) and Cherry Tomato (to taste) on the top and sides of the fish. Drizzle the remaining Olive Oil (1 tablespoon) and go in with the rest of the Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/16 teaspoon). Drizzle on the Light Soy Sauce (1 tablespoon) over the fish as well. Then place on the middle rack of the oven uncovered for 25-30 minutes, depending on the size of your fish.
• By roasting uncovered we'll char the tomatoes so they'll burst with sweetness. After about 25 minutes, crank the heat to "broil", about 525 degrees F (275 degrees C) for about 5 minutes to give everything a lovely color. Serve hot and enjoy!

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°. In a cup, mix garlic, olive oil, salt, and black pepper. Place fish in a shallow glass or ceramic baking dish. Rub fish with oil mixture. Pour wine over fish (optional). Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily). Drizzle remaining pan juices over fish and garnish with lemon wedges. Enjoy!Recipe provided by Babcock Winery.

EASY LEMON SEA BASS

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Fold two sheets of tin foil into large squares and butter the shiny sides.
• Place a fillet on each buttered square of foil, flesh side down.
• For each portion, top with 2 slices of lemon, 2 basil leaves, 25g/1oz of butter and some salt and pepper.
• Fold the foil over the fish to make an envelope, and pour 50ml/2fl oz of vermouth into each pocket.
• Leave for a few seconds to settle, then crimp the envelope edges to seal and place in the oven for 15 minutes.
• Once cooked, remove the fish from the oven and strain the juice from each parcel into a saucepan.
• Bring to the boil and reduce by half, then add the remaining butter.
• Bring a saucepan of water to the boil, place a steamer on top then add the spinach and cover with a lid.
• Steam until just wilted, then remove and season with salt and black pepper.
• Bring a pan of salted water to the boil, then add the peas, boil for 3-5 minutes until just tender then drain and season with salt and black pepper.
• To serve, put the fish with the lemon slices and basil onto warmed plates, then pour over the sauce. Serve with the spinach and peas.

SEA BASS TRAY BAKE

Steps:

• Preheat the oven to 200C and lightly grease a large roasting tin.
• Layer the scalloped potatoes in the base of the baking tray in a single layer.
• Scatter over the halved baby plum tomatoes - season with salt and black pepper and drizzle over some olive oil.
• Cover tightly with tin foil and bakein the oven for around 20-30 minutes until the potatoes are just tender.
• Remove from the oven and lay on the sea bass fillets, add a good squeeze of lemon juice, season with fish with salt and pepper and add a small drizzle of olive oil.
• Sprinkle over the black olives and put the tray bake back in the oven uncovered for around 12-15 minutes unitl the fish fillets are cooked through properly.
• Once cooked scatter with chopped herbs and serve straight away.