Sea Bass With Garlic Mayonnaise Recipes

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SEA BASS SAN SEBASTIAN



Sea Bass San Sebastian image

Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.

Provided by Chef John

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

3 tablespoons mayonnaise
2 teaspoons sherry vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves peeled garlic, crushed fine
1 teaspoon cayenne pepper, or to taste
2 teaspoons olive oil
1 Hatch chile pepper, thinly sliced
1 pound Chilean sea bass filet, skinned and cut into two portions
½ teaspoon kosher salt, or to taste
¼ cup whole roasted Marcona almonds, or as needed
½ cup Sungold cherry tomatoes, halved

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
  • Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
  • Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
  • Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
  • Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g

BAKED CHILEAN SEA BASS RECIPE



Baked Chilean Sea Bass Recipe image

This easy baked Chilean sea bass recipe is buttery, flaky, tender, and drizzled with a velvety smooth beurre blanc sauce. Ready in 20 minutes!

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 13

4 5-oz Chilean sea bass fillets ((or other sea bass variety))
3 tbsp Olive oil
1/2 tbsp Lemon juice
1/2 tsp Garlic powder
3/4 tsp Sea salt
1/4 tsp Black pepper
1/2 medium Shallot ((minced))
1/3 cup White wine
1 1/2 tbsp White wine vinegar
1 tbsp Heavy cream
1 tsp Lemon zest
1/2 cup Unsalted butter ((cut into small teaspoon-sized cubes, very cold, keep refrigerated until right before using))
1/4 tsp Sea salt ((to taste))

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.

Nutrition Facts : Calories 553 kcal, Carbohydrate 1.8 g, Protein 16.9 g, Fat 52.1 g, SaturatedFat 19.9 g, TransFat 1 g, Cholesterol 123.4 mg, Sodium 835.6 mg, Fiber 0.3 g, Sugar 0.7 g, UnsaturatedFat 15.3 g, ServingSize 1 serving

SEA BASS WITH GARLIC MAYONNAISE



Sea Bass With Garlic Mayonnaise image

Make and share this Sea Bass With Garlic Mayonnaise recipe from Food.com.

Provided by JackieOhNo

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup mayonnaise
1 medium garlic clove, minced
1 teaspoon fresh lime juice
salt & freshly ground black pepper
2 skinned sea bass fillets (6-8 oz. each)
1 teaspoon chopped fresh parsley

Steps:

  • Heat oven to 450 degrees.
  • Combine mayonnaise, garlic, and lime juice in small bowl. Season with salt and pepper to taste. Place fish fillets, skinned side up, on broiler pan. Spread half the mayonnaise evenly over fillets.
  • Bake 5-7 minutes and remove from oven.
  • Heat broiler.
  • Carefully turn fillets over and spread with remaining mayonnaise. Broil 4-6 inches from heat, watching carefully, until browned. Transfer fillets to serving platter and sprinkle with parsley. Serve h ot.

Nutrition Facts : Calories 242.8, Fat 12.4, SaturatedFat 2.1, Cholesterol 60.5, Sodium 297.2, Carbohydrate 7.8, Fiber 0.1, Sugar 1.9, Protein 24.2

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