Best Low Carb White Sea Bass With Dill Relish Recipes

Low-carb White Sea Bass With Dill Relish image

Provided by Dancer

Categories Bass

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons chopped white onions
2 teaspoons baby pickled capers, drained
1 1/2 teaspoons chopped dill
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 white sea bass fillets, each 4 ounces
1 lemon, cut in quarters

Steps:

Preheat the oven to 375 degrees.
In a small bowl, add the onion, capers, dill, mustard and lemon juice.
Stir to mix well.
Place each fillet on a square of aluminum foil.
Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece.
Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes.
Serve immediately.

Nutrition Facts : Calories 133.3, Fat 2.7, SaturatedFat 0.7, Cholesterol 52.9, Sodium 102.7, Carbohydrate 3.5, Fiber 1.4, Sugar 0.2, Protein 24.2

Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce image

Yield Serves 4

Number Of Ingredients 10

4 6-ounce sea bass fillets
1 cup fresh breadcrumbs made from crustless French bread
3/4 cup walnuts (about 3 ounces)
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons prepared horseradish
1 1/2 tablespoons whole grain Dijon mustard
1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
2 tablespoons minced fresh parsley
4 teaspoons olive oil
Lemon-Dill Sauce

Steps:

Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.

Baked White Sea Bass With Drunken Baby Potatoes and Cumin Rice image

Provided by Vic Krishnan Kannan

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

800 g sea bass steaks
4 large spring onions
2 tablespoons ginger (julienned)
2 teaspoons salt (rock salt)
12 baby potatoes
75 ml chinese rice wine
100 g rice (preferably Thai Rice)
2 teaspoons cumin seeds
1/2 teaspoon salt (table salt)
1 teaspoon olive oil

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.