Striped Bass Sea Bass Sea Bream In Artichoke Tomato Caper Sauce Recipes

STRIPED BASS WITH ARTICHOKES AND OLIVES

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

STRIPED BASS ALL'AMATRICIANA

Steps:

• Heat oven to 400 degrees. Spread olive oil in a baking dish just large enough to hold the fish in a single layer. Season the flesh side of the fish with salt and pepper, and set aside on a plate or cutting board.
• In a heavy saucepan, heat the guanciale on medium low, stirring occasionally, until the fat is rendered and the cracklings are golden. Add the onion and cook until onion is soft and barely colored. Stir in garlic and continue cooking until it softens. Add tomatoes and salt and pepper to taste. Simmer gently about 15 minutes, until tomatoes have come together and reduced a bit. Stir in chile flakes and remove from heat.
• Heat baking dish in the oven and when the oil is hot, remove it from the oven. Place fish, skin side down, in the dish. Spread the tomato mixture on the fish. Return dish to oven and bake 15 to 20 minutes, until the fish just turns opaque and is cooked through. Serve at once or set aside at room temperature to serve in 30 minutes or so. Scatter basil on top just before serving.

STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI

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.

BAKED SEA BASS WITH LEMON CAPER DRESSING

Steps:

• To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
• Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

SEA BREAM IN CRAZY WATER (ORATA ALL'ACQUA PAZZA)

Steps:

• Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
• Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through - you can tell when the eyes turn bright white and the flesh feels softer.
• Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.

PAN-FRIED STRIPED BASS WITH LEMON SAUCE

Steps:

• For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
• Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
• Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
• Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
• Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
• Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
• Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.

PAN-FRIED SEA BASS WITH PUTTANESCA SAUCE & CELERIAC CHIPS

Steps:

• Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
• Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.
• Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
• Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.
• Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.

STRIPED BASS (SEA BASS/ SEA BREAM) IN ARTICHOKE, TOMATO + CAPER SAUCE

Steps:

• 1. In a large skillet over low-medium heat pour a 2-count or so of olive oil and place the garlic and shallots. You want to saute these together and get them nice and soft, so keep the heat on the low side. 2. Add the artichokes, tomatoes, sun dried tomatoes and capers and stir all together and cook over medium heat for 5-8 minutes stir regularly. 3. Add the white cooking wine, tyme and pepper and stir well, then simmer over low heat for 10-15 minutes, The goal is to reduce the sauce to be slightly thicker and remove some of the water released by the tomatoes. The sauce should be medium thick and should stick to the spoon some but pour. 4. Place the fish into the pan and nestle it down into the sauce, cover with the sauce from the sides and a lid on medium heat. You are going to essentially poach the fish in the sauce. Cook on side undisturbed for about 6-7 minutes, gently turn over and cover for 3-4 more min until it is slightly firm and flakes apart (you know, like cooked fish). Serve with the sauce on top. See a picture here: http://bit.ly/c0fXJ5