Baked Sea Bass Mexicana Recipes

SEA BASS VERACRUZ

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
• Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
• Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
• Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
• Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

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!

BAKED SEA BASS MEXICANA

Steps:

• Spray a baking pan with the vegetable oil. Place the fish, skin side down, in the pan, and sprinkle the fillets with lime juice, salt, and pepper. Cover with plastic wrap and refrigerate it until the sauce is ready.
• Preheat oven to 425 Fahrenheit.
• Heat the olive oil in a large nonstick skillet. Add the onion and cook over medium heat, stirring, for 5 minutes or until the onion begins to take on a touch of color. Add the garlic and saute another 2 minutes. Add all the remaining cause ingredients to the skillet. Bring to a simmer, reduce the heat to low, and cook uncovered for 7 minutes.
• Remove the fish from the fridge, remove plastic wrap, and pour the sauce over the fish, tasking care to cover the fillets completely. Bake in the hot oven for 10 minutes or until it is cooked through.

BAKED CHILEAN SEA BASS RECIPE

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.

PESCE LUPO AL FORNO (BAKED SEA BASS WITH SAGE)

Steps:

• Preheat oven (425°F, 220°C).
• In a suited oven proved dish melt 1 tablespoon butter in the olive oil.
• Cut the lemon into slices.
• Clean sea bass and sprinkle some salt into the cavity and also 1 sprig sage.
• Coat the fin tail completely with salt. This looks pretty and will avoid the fin tail from burning while baking.
• Turn the fish in the butter-olive oil mixture on both sides and put fish into the dish. Slightly salt and pepper the upper side.
• Put fish in the oven for 10 minutes.
• Take fish out of the oven and turn it over. Arrange the four remaining sage sprigs around and under the fish. Add the lemon slices, but put them more on the border of the dish.
• Now cover the upper side with the bread crumbs and press them slightly on the fish, so that they stick better.
• Arrange the remaining tablespoon of butter on the breadcrumbs and put the fish again into the oven for another 10 minutes or until fish is done.
• Fish is done, when dorsal fin can be removed easily.
• Serve very hot with the butter still sizzling.
• Note on BREAD CRUMBS: I make them on my own, because for this dish they should be coarse. Take dried white bread and cut it into very thin slices. Then break it into larger bread crumbs.
• Note on the oven proved dish: I use an oven proved serving platter for this recipe. So I can serve it right out of the oven. An oven proved pan gives it a more rustic view.

BAKED SEA BASS WITH HERBS AND LIME

Steps:

• Pre-heat the oven to gas mark 6/400F/200°C
• Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
• Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
• Make slashes diagonally across the fish, about 4 cuts on each side.
• Place the fish in an oiled roasting tray and brush lightly with some of the oil.
• Grate the zest of 1 lime and squeeze the juice.
• In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
• Cut the remaining 2 limes in 4s and place alongside the fish.
• Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
• Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
• If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
• Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
• To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!

SEA BASS WITH MEXICANA-CHINOISE SAUCE

Steps:

• Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
• Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper. Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.
• Transfer fish to plates. Spoon sauce around. Sprinkle with cilantro.

BAKED SOLE MEXICANA

Steps:

• Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
• Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
• In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
• Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
• Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
• Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
• Sprinkle the remaining chopped parsley over the top and serve.