Baked White Sea Bass With Drunken Baby Potatoes And Cumin Rice Recipes

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

BAKED WHITE SEA BASS WITH DRUNKEN BABY POTATOES AND CUMIN RICE

Steps:

• Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
• Place the fish fillets on the bed of ginger and spring onion.
• Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
• Sprinkle rock salt.
• Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven).
• Boil the baby potatoes in salt water.
• Halve the boiled baby potatoes. Do not peel the skin.
• Soak the baby potatoes in the rice wine for half an hour.
• Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down) and pour whatever is left of the marinade onto the potatoes.
• Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven).
• I baked the fish fillets and the baby potatoes together in the same pan.
• Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
• Cumin Rice.
• Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.).
• Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
• Turn off the gas (there will be liquid on top of the rice), cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS

Steps:

• Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
• Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

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.

BROILED WHITE SEA BASS

Steps:

• Preheat the broiler (grill).
• Position the rack 4 inches from the heat source.
• Lightly spray a baking pan with cooking spray.
• Place the fillets in the pan.
• Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets.
• Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes.
• Serve immediately.

BAKED SEA BASS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
• Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
• Decorate, if desired, with lemon and additional chopped parsley.

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES

Steps:

• Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
• Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
• Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.