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- Root vegetables
- Potato side dishes
- Roast potatoes
This is a deliciously easy, Italian-style, baked fish dish. If it starts to become dry while cooking, add a few drops of white wine.
5 people made this
- 700g potatoes, peeled and thickly sliced
- 2 tablespoons extra virgin olive oil
- salt, to taste
- 1 sprig rosemary, finely chopped
- 2 whole sea bass, gutted and scaled
- 3 tablespoons extra virgin olive oil
- 1/2 bunch fresh parsley, finely chopped
- 2 cloves garlic, sliced
- 1 teaspoon salt
- 1 pinch freshly ground black pepper
- 10 cherry tomatoes, halved
- 1 tablespoon black olives, pitted and sliced
MethodPrep:20min ›Cook:1hr10min ›Ready in:1hr30min
- Preheat the oven to 200 C / Gas 6.
- Place the sliced potatoes in a colander and wash under cold running water. Drain well and pat dry with kitchen roll. Transfer potatoes into a large baking dish, spreading them out evenly. Drizzle 2 tablespoons olive oil on top of potatoes; season with salt and add rosemary. Toss well and roast potatoes in preheated oven for 45 minutes, shaking the baking dish half way through cooking to make sure the potatoes are not sticking to the bottom.
- Mix 3 tablespoons of olive oil, parsley, garlic, salt and pepper together in a small bowl.
- Remove the baking dish from the oven; gently push the potatoes to both sides of the baking dish and place the fish in the middle. Spread the oil mixture on the top of each fish and into the cavity. Place the garlic into the cavity so it doesn't burn. Scatter halved cherry tomatoes and olives on top.
- Return the dish to the oven and bake for 20 minutes, or until fish flakes easily with a fork.
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Baked Sea Bass With Potatoes, Tomatoes and Onions
6 whole small sea bass or other fish (about 4 pounds total), scaled and gutted.
1. Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 30 minutes.
2. Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, about 12 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.
Heat the oven to 200°C. Put the potatoes, tomatoes, garlic, shallots, and thyme in an oven tray. Drizzle over 1.5tbsp olive oil, season and toss everything well.
Roast on the top shelf for 20 minutes.
Pat the fish dry then drizzle with the remaining oil and season with a little black pepper. Shake the pan to jiggle everything around then lay the fish on top.
Reduce the heat to 180°C and cook for 10 minutes until the fish is cooked through and flakey and the potatoes are tender.
The Family Cook Book
I love Sea Bass, alongside Turbot it is my favourite fish. This recipe is a very slight adaptation of a River Cafe recipe (it uses fillets of Sea Bass) so it's obviously brilliant.
If you dont fancy doing the filleting thing or don't like seeing the fish head then use fillets and reduce the cooking time by about 3 or 4 minutes.
The other great thing about this recipe is that it is all done in one pan so there is very little washing up to be done, which is definitely a big bonus in my book.
Lisa and I had this on Saturday night and ate every last scrap of it
1 lb waxy potatoes Note: Choose a thin-skinned, yellow, waxy variety of potato that will not break up when cooked a second time
10 cherry tomatoes
4 rosemary sprigs
ex. v. olive oil
1 whole sea bass
4 anchovy fillets
175ml white wine
Preheat oven to 200 degrees.
Put two to three slashes in the side of the Bass. Use a very sharp knife and try not to cut too deeply.
Peel the potatoes. Cut the tomatoes in half and squeeze out the seeds and juice. Wash the rosemary sprigs.
Cook the potatoes in boiling salted water until cooked but still firm, then drain and cool. Cut the potatoes into 1/4-inch-thick slices. This is a job that is made for a mandoline slicer as you will get every slice the same thickness. Don't worry if you haven't got one just try to keep them pretty similar thicknesses.
Drizzle a baking pan with olive oil and cover with the potatoes and tomato halves. Place the rosemary on top. Put the bass fillets on top. Put two anchovies on each fillet with some black pepper. Drizzle with olive oil.
Bake in the preheated oven for 8 - 10 minutes. Add the wine, return to the oven, and bake for 6 minutes longer.
Serve each portion with juices from the pan spooned over.
Note: Choose a thin-skinned, yellow, waxy variety of potato that will not break up when cooked a second
Seared Chilean Sea Bass
Toss potatoes, fennel and onion with 4 tablespoons olive oil, salt and pepper, spread evenly in a pan and roast in a 375? oven 15 to minutes or until potatoes are tender. Meanwhile, toss tomatoes with 2 tablespoons olive oil, salt and pepper, place in a small baking pan and roast until the tomatoes just start to blister, about 10 to 12 minutes.
Season the sea bass fillet on both sides with salt and pepper. Put 1 tablespoon olive oil and butter in a sauté pan over medium-high heat. When hot, add the fish and sear on both sides until done, about 5 minutes per side. Prepare the broth with the sea bass is cooking.
For the vegetable broth: Pour stock and wine in a medium saucepan over high heat. Cook until reduced by 3/4, or until there is about 1/2 cup liquid. Season with salt and pepper and add chopped herbs. Remove from heat and swirl in butter. This yields enough for 4 to 6 servings.
To plate: Arrange potatoes, fennel and tomatoes in the center of the serving plate and place Chilean sea bass on top. Drizzle 1 to 2 tablespoons vegetable broth over the top and around the sides.
Why we love this pan fried sea bass…
It’s an easy but impressive main course which looks beautiful which is actually super easy to put together. It’s even simple enough for a weeknight.
This is also a healthy recipe packed with good for you veggies, pulses and spices so it makes a delicious light summer dinner.
If you’re not a fan of sea bass you can switch it for a different fish of your choice. It would work great with any other white fish or even salmon fillets instead.
This recipe is gluten and dairy free so it’s great for lots of people following a special diet.
Sea Bass with Chickpeas Ingredients
Sea Bass Fillets: I used boneless skin on sea bass fillets which were about 100g each.
Cherry Tomatoes: These are roasted until super soft and collapsing.
Chickpeas: I used tinned chickpeas which are just drained and rinsed before cooking.
Spices: The chickpeas are cooking in a combination of ground coriander, ground cumin, sumac, smoked paprika and chilli flakes.
Coriander Sauce: This is a mixture of fresh coriander, lemon juice, garlic, chilli and olive oil which is blended into a smooth sauce.
How to make fried sea bass with spiced chickpeas
Make the coriander sauce: Put everything except the olive oil in a blender and blend until everything is chopped the stream in the olive oil with the motor running until you have a smooth sauce.
Roast the tomatoes: Toss the tomatoes with olive oil, salt and pepper and roast for 30 minutes until soft.
Make the chickpeas: Mix together all of the chickpea spices. Heat the olive oil over a medium-low heat, add the spices and garlic followed by the chickpeas. Allow to cook while you cook the fish.
Fry the fish and serve: Season the sea bass fillets with salt and pepper, heat a tablespoon of olive oil in a frying pan and fry the fish on both sides until cooked through. Serve the dish by splitting the chickpeas between two plates and topping with the sea bass, tomatoes and sauce.
Baked Sea Bass with Tenderstem Broccoli, Rosemary Roasted Potatoes and Anchovy Herb Butter
Parboil the new potatoes for 5 minutes, then drain. Place in a non-stick oven tray and mix with olive oil and rosemary, season with salt and pepper and place in the oven for 20 minutes.
Score the skin of the sea bass with a sharp knife, rub with olive oil and season with salt and pepper. Place on a non-stick baking tray and place in the oven for 15 minutes. The fish is cooked when the flesh comes away from the bone with ease.
In the meantime, bring a medium sized pan of salted water to the boil.
When the potatoes and sea bass are cooked remove from the oven and keep warm.
Place the Tenderstem in the boiling water, cook for 1 minutes and drain.
Divide the fish, potatoes and Tenderstem between 4 plates.
In the tray that the fish was in heat the butter until it starts to brown, add the garlic and anchovies and cook for 30 seconds. Stir in the parsley season with pepper (do not add more salt as the anchovies are preserved in salt).
Pour the butter over the fish and Tenderstem and serve with a wedge of lemon.
Pan Roasted Sea Bass with Heirloom Cherry Tomatoes, Tomatillo, Cilantro Melange and Sweet Corn Soufflé with Sofrito Sauce
1. Preheat the oven to 400°F.
2. Season each piece of sea bass with salt and white pepper.
3. Add 2 tablespoons of grapeseed oil to an ovenproof skillet.
4. Sear the sea bass over medium-high heat, on one side for 2-3 minutes until nicely browned.
5. Flip the fish to the opposite side and roast in the oven for 5-6 minutes or until the fish is just cooked through.
6. Set aside
Directions for Melange
1. Chopped heirloom cherry tomatoes and tomatillos medium fine
2. Add the lime juice and the olive oil
3. Salt and white pepper to taste
Directions for Sofrito
1. Sauté garlic for 3 minutes. Add shallots and cook for another 3 minutes then add the bell peppers and cook for about 5 minutes.
2. Add the tomatoes and wine and cook for 10 minutes at low heat.
3. Stir in butter and season with salt and pepper to taste
Directions for Souffle
1. Shaved 4 ears of corn and put in a mixing bowl the other 4 shaved them and strain them and save the milk
2. In a mixing bowl add the rest of the ingredients finishing with the butter, salt and sugar
3. Mix them well and in a well spray 4 oz foil cups, filled up to 3/4 full
Sea bass with roast potatoes and cherry tomatoes recipe - Recipes
Here's an impressive meal to serve the next time you have dinner guests - assuming Chilean Sea Bass is south of $40 a pound!
Really any seafood would do. I imagine it would be equally delicious with the likes of halibut, salmon or shrimp.
What I love about the dish is how beautiful it looks when all plated up, yet couldn't be easier to make!
The chorizo in the recipe allows you to go a little lighter on the fish portion (something you'll appreciate while standing in the seafood store reading sticker prices so high . you begin formulating ways you'll remortgage your house!)
It's how I know I'm a woman obsessed with food and not shoes. I passed a COACH, a MACY'S and an Ann Taylor Loft. all before arriving upon my final destination. a small boutique seafood store with first rate fish at exorbitant prices! Nevertheless. I was a kid in a candy store!
The fussiest thing you'll have to do is make this aluminum foil ring (about 5-6 inches in diameter).
After you remove the ring you will have created this tidy little bed for your fish.
Just add some fresh herbs of your choice.
Then place your seafood on top! Voila! Beautiful presentation and over the top delicious!
Chilean Sea Bass on Bed of Roasted Potatoes, Chorizo, Fennel, Onion and Tomato
1-2 fennel bulbs, top stalks removed and discarded, the rest trimmed into one inch pieces
1 large red onion, cut into one inch pieces
2 handfuls of cherry tomatoes, left whole
4 chorizo sausage links, cut into 1/2 inch pieces
10-12 tri-colored fingerling potatoes, cut into 1/2 inch pieces (regular potatoes are fine too)
Olive oil for roasting
Salt and pepper to taste
1 lb. of your favorite fish, cooked perfectly!
In a roasting pan lined with aluminum foil, toss fennel, red onion and cherry tomatoes with a few tablespoons olive oil and roast in a 400 degree oven for 20-25 minutes.
If there's room in the oven, in a separate pan also lined with aluminum foil, toss your potatoes and chorizo with just a touch a olive oil and also roast for 20-25 minutes.
The roasting can all be done ahead of time and reheated before plating - simple!
When you're ready to plate, place the aluminum ring in the center of the dish.
Roast Sea Bass and Tomatoes: Dinner in 15 Minutes
Does something that is this satisfying and delicious have a right to be so easy to make?
If this dinner took four or even five times as long to make as it does, I would still crave it. I would still be driving home after a long day and think, “Ohhh, I’m going to have roast sea bass for dinner!” It is all about pure, honest flavors: a good piece of fish, fresh herbs, nice olive oil and a squeeze of lemon.
If you want to make it a complete meal, quarter and roast some baby potatoes (tossed with olive oil and salt) on the sheet pan for 20 minutes or so before adding the fish and tomatoes.
Then it will be a whole lot like a recipe in our book, Hero Dinners— that version was made with red snapper. The point is, you can make a clean, healthful fish dinner with your favorite fish without a lot of fuss or a fancy sauce: roasting is a great way to make the best of its inherently good flavors. Before we get to the recipe, a quick note to let you know I’ll be on Food Network Kitchen live (!) next week. Join me Sunday morning, March 1st, at 9am, as we make Banana Bread with Coconut and Pecans. Log into the app, and while I’m cooking, I’ll answer your food and cooking questions.