Oven Roasted Sea Bass With Green Tahini Pomegranate Recipe Recipe 485 Recipes

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!

OVEN-ROASTED SEA BASS WITH GREEN TAHINI & POMEGRANATE RECIPE RECIPE - (4.8/5)

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Generously season fish with salt and pepper, then lay it, skin-side down, on baking sheet. Drizzle fillets with oil, place in oven and bake until firm and skin bounces back when poked with a finger, 6-7 minutes. Meanwhile, make green tahini sauce: Process all ingredients, except parsley, in a food processor or blender until smooth. If too thick, add more water, 1 tablespoon at a time, and process until desired consistency is reached. Add parsley and process 2 seconds more. Taste and adjust seasoning if needed. Place 1 fillet and 1 lemon wedge on each plate and spoon ½ of tahini sauce generously over top of fillets. (Leftover sauce can be stored in a covered container in the refrigerator for up to 2 days.) Garnish with parsley, lemon zest and pomegranate seeds.

PAN ROASTED MEDITERANEAN SEA BASS

Steps:

• In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.

ROAST SEA BASS & VEGETABLE TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
• Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.