Bass With Parmesan Recipes

BASS WITH PARMESAN

Bass with Parmesan image

Dinner ready in 35 minutes! Enjoy flaky fish cooked with wine, lemon juice, pepper and Parmesan cheese - a lavish meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/2 lb sea bass, sole or pike fillets
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 medium green onions, thinly sliced (2 tablespoons)
1 cup dry white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup freshly grated or shredded Parmesan cheese

Steps:

Heat oven to 375°F. Coat fish fillets with flour; shake off excess flour. In 12-inch ovenproof skillet, melt butter over medium-low heat. Cook onions in butter about 5 minutes, stirring occasionally, until tender.
Add fish to skillet. Cook uncovered about 5 minutes or until light brown; carefully turn fish. Pour wine and lemon juice over fish. Sprinkle with salt, pepper and cheese.
Bake uncovered about 15 minutes or until cheese is melted and fish flakes easily with fork.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 0 g

PARMESAN CRUSTED SEA BASS RECIPE

Parmesan Crusted Sea Bass Recipe image

Parmesan crusted anything sounds good to me.

Provided by G. Stephen Jones

Categories Main Course

Time 45m

Number Of Ingredients 20

Ingredients

½ cup panko crumbs (these are Japanese bread crumbs but regular bread crumbs work fine too)
4 teaspoons Parmesan cheese (grated)
zest lemon (finely minced)
12 oz pesto (purchased or homemade )
2 pounds wild sea bass (cut into 6 steaks spray olive oil)
1/2 large red onion (minced)
2 tablespoons garlic (minced )
4 tablespoons olive oil
½ cup dry white wine
4 cups water
1 cup grape tomatoes (halved )
½ cup orzo pasta (dry )
2 teaspoons sugar
4 sprigs fresh thyme
½ cup zucchini (coarsely chopped )
7 ½ ounces roasted red peppers (cut into thin strips )
½ cup Kalamata olives (halved and pitted)
4 tablespoons fresh parsley (chopped juice from the zested lemon above Salt & Pepper, to taste)
fresh lemon juice (from 1 lemon)
salt and pepper (to taste)

Steps:

As always, preheat the oven to 450º F.
Combine the panko (bread crumbs) with Parmesan cheese, lemon zest and season with salt and pepper.
Apply a spoonful of pesto on the non-skin side of each sea bass steak and then top with the bread crumb mixture. Press the bread crumbs into the pesto with the back of your spoon.
Spray each steak with a little spray oil, transfer to a baking sheet that has been coated with some spray oil and refrigerate until you are going to prepare the broth.

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