WHOLE ROASTED SEA BASS
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
- Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
- Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
- Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.
BAKED SEA BASS WITH CITRUS SAUCE
This fresh, citrus sauce with oranges, limes, jicama and cilantro works just as well with other fish, baked or grilled. If you don't like fish then put the sauce on some baked or grilled chicken instead. You can't go wrong with this sauce.
Provided by Geema
Categories Bass
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Sprinkle fish with teaspoon salt and pepper.
- Place fish in glass baking dish.
- Cut one half onion into thin slices.
- Cut 4 thin slices from half of lime.
- Arrange lime and onion slices on each fillet.
- Bake fillets 12 to 15 minutes, or until just cooked.
- Meanwhile, peel and remove white pith from oranges; cut into segments, then cut each segment in half.
- Transfer orange pieces to small bowl.
- Mince remaining onion half and squeeze 1 tablespoon lime juice from remaining lime half; add to orange pieces with avocado, jicama, cilantro, jalapeño, and remaining 1/8 teaspoon salt.
- You can make this sauce earlier in the day and keep it refrigerated until dinner.
- Serve with baked fish.
Nutrition Facts : Calories 265.9, Fat 10.1, SaturatedFat 1.8, Cholesterol 52.9, Sodium 94.2, Carbohydrate 19.5, Fiber 7.5, Sugar 8.6, Protein 26
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