BAKED WHITE SEA BASS WITH DRUNKEN BABY POTATOES AND CUMIN RICE
A healthy recipe suitable for a main-course. Was just inspired by the premium quality Fish and Baby Potatoes I came across in the supermarket.
Provided by Vic Krishnan Kannan
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
- Place the fish fillets on the bed of ginger and spring onion.
- Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
- Sprinkle rock salt.
- Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven).
- Boil the baby potatoes in salt water.
- Halve the boiled baby potatoes. Do not peel the skin.
- Soak the baby potatoes in the rice wine for half an hour.
- Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down) and pour whatever is left of the marinade onto the potatoes.
- Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven).
- I baked the fish fillets and the baby potatoes together in the same pan.
- Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
- Cumin Rice.
- Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.).
- Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
- Turn off the gas (there will be liquid on top of the rice), cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.
Nutrition Facts : Calories 776.7, Fat 6.3, SaturatedFat 1.5, Cholesterol 82, Sodium 1678.4, Carbohydrate 123.9, Fiber 14.1, Sugar 6.6, Protein 49.6
ITALIAN BAKED SEA BASS
A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
- Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
- Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.
Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium
BAKED SEA BASS IN WHITE WINE SAUCE
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories < 60 Mins
Time 1h
Yield 1 fish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
- Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
- Decorate, if desired, with lemon and additional chopped parsley.
Nutrition Facts : Calories 229.3, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 128.8, Carbohydrate 4.6, Fiber 0.4, Sugar 1.8, Protein 0.8
BROILED WHITE SEA BASS
The data base would not let me add the ingredient, salt-free herb seasoning blend. From Mayo Clinic
Provided by Charlotte J
Categories Bass
Time 13m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler (grill).
- Position the rack 4 inches from the heat source.
- Lightly spray a baking pan with cooking spray.
- Place the fillets in the pan.
- Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets.
- Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 114.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.9, Sodium 78, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 21.2
ROAST SEA BASS & VEGETABLE TRAYBAKE
Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium
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