Baked Sea Bass In Crust With Pernod Beurre Blanc Recipes

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SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

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!

BAKED CHILEAN SEA BASS RECIPE



Baked Chilean Sea Bass Recipe image

This easy baked Chilean sea bass recipe is buttery, flaky, tender, and drizzled with a velvety smooth beurre blanc sauce. Ready in 20 minutes!

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 13

4 5-oz Chilean sea bass fillets ((or other sea bass variety))
3 tbsp Olive oil
1/2 tbsp Lemon juice
1/2 tsp Garlic powder
3/4 tsp Sea salt
1/4 tsp Black pepper
1/2 medium Shallot ((minced))
1/3 cup White wine
1 1/2 tbsp White wine vinegar
1 tbsp Heavy cream
1 tsp Lemon zest
1/2 cup Unsalted butter ((cut into small teaspoon-sized cubes, very cold, keep refrigerated until right before using))
1/4 tsp Sea salt ((to taste))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C).
  • In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
  • Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
  • Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
  • Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
  • Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
  • Stir in the heavy cream and lemon zest.
  • Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
  • Season with sea salt to taste.
  • Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.

Nutrition Facts : Calories 553 kcal, Carbohydrate 1.8 g, Protein 16.9 g, Fat 52.1 g, SaturatedFat 19.9 g, TransFat 1 g, Cholesterol 123.4 mg, Sodium 835.6 mg, Fiber 0.3 g, Sugar 0.7 g, UnsaturatedFat 15.3 g, ServingSize 1 serving

BAKED SEA BASS IN CRUST WITH PERNOD BEURRE BLANC



Baked Sea Bass In Crust With Pernod Beurre Blanc image

Provided by Joanna Pruess

Categories     dinner, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 17

1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed
Salt and freshly ground black pepper to taste
3 parsley sprigs
2 tablespoons chopped shallots
2 pounds all-butter puff pastry, defrosted according to package directions
1 egg yolk beaten with 1 tablespoon of water
1 tablespoon of water
1/4 cup minced shallots
3/4 cup dry white wine
1/4 cup heavy cream
8 tablespoons unsalted butter
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh tarragon leaves, or 2 teaspoons dried
2 tablespoons minced fresh chervil leaves
2 tablespoons minced fresh chives
Salt and freshly ground white pepper to taste
1 tablespoon Pernod or Ricard

Steps:

  • Preheat the oven to 450 degrees.
  • Place the fish on a flat surface and sprinkle the cavity with salt and pepper. Stuff it with parsley and shallots.
  • Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
  • Roll out the second sheet into a rectangle and place it over the fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches. Use the sharp knife to vent the pastry in the middle of the fish if desired. If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts. Brush the pastry with the remaining egg yolk mixture.
  • Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned. Reduce the temperature to 400 degrees. If necessary, cover the crust with aluminum foil. Cook for 15 minutes longer.
  • While the fish is baking, combine the shallots and wine in a heavy saucepan. Cook over medium-high heat until the wine has nearly evaporated.
  • Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
  • Remove the fish from the oven and serve with the Pernod beurre blanc sauce.

SAUTEED BLACK SEA BASS WITH PORT BEURRE BLANC



Sauteed Black Sea Bass with Port Beurre Blanc image

Provided by Food Network

Number Of Ingredients 12

1/4 cup extra virgin olive oil
4 fillets of black bass, skin on
Salt and pepper to taste
2 bunches asparagus
2 tablespoons butter
1 tablespoon minced shallots
1/4 cup white wine
1/2 pound unsalted butter, cold and cubed
1 tablespoon heavy cream
1/2 cup Tio Pepe Sweet Port
Chervil leaves for garnish
1 tablespoon chopped chives for garnish

Steps:

  • Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium-high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, don't turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.

ITALIAN BAKED SEA BASS



Italian baked sea bass image

A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish

Provided by Sarah Cook

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

About 290g jar whole roasted peppers, drained and sliced
1 red onion, sliced into very thin wedges
drizzle olive oil
4 garlic cloves, unpeeled
3 fat slices lemon, rest cut into wedges to serve
2 sea bass
15 Kalamata or black olives
25g toasted pine nut
handful roughly chopped parsley

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.

Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium

SALT-BAKED FISH WITH EASY CAPER BEURRE BLANC



Salt-Baked Fish with Easy Caper Beurre Blanc image

This whole snapper is encased in a zesty salt shell that locks in moisture while it bakes. The result? Melt-in-your-mouth deliciousness. The fish is finished with a drizzle of luxurious caper, wine and butter sauce for an elegant meal with serious wow factor. Serve it with a green vegetable like sautéed broccolini or spinach to catch the extra sauce!

Provided by Elena Besser

Categories     main-dish

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 12

One 3-pound box kosher salt, plus more to taste
1 orange, zested and juiced
One 3- to 5-pound whole red snapper, cleaned and scaled
1 lemon, sliced
5 to 6 whole sprigs parsley plus 2 tablespoons finely chopped parsley leaves
1/3 cup white wine
1/3 cup white wine vinegar
1 medium shallot, finely chopped
3 tablespoons drained capers, 1 tablespoon chopped, 2 tablespoons left whole
1/2 cup heavy cream
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
  • Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
  • While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
  • Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.

MISO-MARINATED SEA BASS WITH BEURRE BLANC



Miso-Marinated Sea Bass with Beurre Blanc image

Categories     Fish     Soy     Bake     Broil     Marinate     Bass     Fall     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

1 cup mirin (sweet Japanese rice wine)*
3/4 cup white miso (fermented soybean paste)*
1/2 cup sake
1/4 cup sugar
6 5- to 6-ounce sea bass fillets (each about 1 inch thick)
1 cup dry white wine
1/4 cup chopped shallots
6 garlic cloves, chopped
1 bay leaf
1/2 teaspoon whole black peppercorns
1 cup whipping cream
5 tablespoons unsalted butter, room temperature
1 1/2 tablespoons fresh lemon juice

Steps:

  • Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.
  • Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.
  • Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.
  • Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

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