Striped Bass Sea Bass Sea Bream In Artichoke Tomato Caper Sauce Recipes
SEA BREAM WITH ARTICHOKES AND CAPER DRESSING
Categories Fish Onion Potato Sauté Rosemary Artichoke White Wine Thyme Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- For artichokes:
- Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
- For dressing:
- Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
- For potatoes:
- Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
- For fish:
- Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
- Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.
BASS IN ARTICHOKE AND TOMATO BROTH
Categories Fish Tomato Vegetable Roast Quick & Easy Dinner Lunch Healthy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
- Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
- Meanwhile, stir together zest and remaining 2 tablespoons oil.
- Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.
SEA BASS IN PAPILLOTE
Categories Citrus Fish Garlic Herb Tomato Bake Sauté Quick & Easy Dinner Bass Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
- Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
- Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
- Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
- Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
- Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.
BASS FILLETS WITH OLIVE-CAPER TOMATO SAUCE
Wild-caught striped bass are the best for this recipe, but you can use fillets from any firm-fleshed ocean fish. Whatever fish you choose, the shape and thickness of the fillets is important. Each fillet should be about 1 1/2 inches thick and narrow enough so you can fit all six fillets in the pan with the sauce. If your pan isn't large enough to hold all the fillets, cook the sauce first, then divide between two skillets of fillets. As with any dish, you can take this recipe in a lot of different directions. I sometimes prepare it using scallions in place of the onions, or black olives and capers in place of the green olives. Rather than add the olives and capers to the tomatoes, I like to cook them along with the onions for a minute or two to bring out their flavor. This "layering"of flavors is one of the little tricks we professional chefs use to get the most out of our ingredients.
Yield makes 6 servings
Number Of Ingredients 13
Steps:
- Pat the bass fillets dry and season them with salt and pepper. Heat the olive oil in a large skillet over medium heat. Scatter the sliced garlic over the oil and cook until lightly browned, about 2 minutes. Add the onions and cook until wilted, about 4 minutes. Stir in the olives and capers and cook until they are sizzling and fragrant, about 2 minutes. Pour in the tomatoes, season them with crushed red pepper, and bring to a boil. Lower the heat so the sauce is simmering and cook until lightly thickened, about 5 minutes.
- Pour enough vegetable oil into a separate large, heavy skillet to fill about 1/2 inch. Heat over medium-high heat until rippling. If the type of bass you're using is flaky, or if you like a delicate crust and a slightly thicker sauce, dredge the fillets in flour to coat them lightly. Add the bass fillets skin side up and cook until well browned. Turn the fillets and cook until the skin side is lightly browned, about 2 minutes. Spoon off excess oil from the skillet and add the livornese sauce to the skillet. Bring to a boil, adjust the heat to simmering, and cook until the fish is cooked through, about 5 to 10 minutes depending on the thickness and shape of the fish. Add vegetable stock or water, a small amount at a time, to keep the consistency of the sauce more or less the same. A minute or two before the fish is done, drizzle in some olive oil. Serve the fillets on warmed plates, spooning some of the sauce over each.
SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES
Categories Fish Tomato Vegetable Bake Quick & Easy Basil Artichoke Spring Healthy Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.
STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI
Provided by Sam Talbot
Categories Fish Tomato High Fiber Low/No Sugar Dinner Healthy Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 18
Steps:
- To cook the bass:
- Preheat the oven to 350°F.
- In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
- To make the scampi:
- In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
- Serve the bass fillets topped with the tomato scampi.
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