Baked Sea Bass with Veggies
June 23, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Main Course, New Recipes, Sea Bass, Supper
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Baked Sea Bass with Veggies – This is a great recipe when presentation counts, or if you simply want to impress your family and friends. The whole sea bass is used, making this quite unique. We added chunky vegetables, topped it all with a liitle flavor, in the form of spice, and oven baked it to perfection!
Prep Time: 10-15 mins |
Ingredients to make Baked Sea Bass with Veggies
1 Whole sea bass or fillets
Salt, pepper
2 1/2 Lemons, halved
1 bn Fresh fennel leaves OR 2 ts Fennel seed
1/2 c Butter or margarine
1 Onion, thinly sliced
2 md Potatoes, peeled, very thinly sliced
2 Tomatoes, peeled and quartered
1/2 c White wine
3 tb Pernod
Parsley, chopped
Directions to make Baked Sea Bass with Veggies
Step 1:Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper and lemon juice. Place fennel leaves or seeds inside fish or sprinkle over fillets. Melt butter in large skillet. Brown fish on both sides. Transfer fish and juices to 13- x 9-inch baking pan.
Step 2:Arrange onion and potato slices around fish and bake at 375F 30 minutes. Add tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10 minutes longer or until fish flakes easily with fork and potatoes are done.
Step 3:Serve from baking dish or arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with parsley. Garnish with remaining lemon halves.
Image Source: Ella Mullins
Salt Crusted Seabass
May 25, 2009 by Firehouse Chef
Filed under Baked, Easy, Main Course, Sea Bass, Supper, Videos
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Salt Crusted Seabass – Don’t let the title fool you. The whole seabass is baked and the salt is over the skin, so it does not give the tender flesh a salty taste. Slow baked for luscious tenderness, mmmm.
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How To Make Salt Crusted Seabass Video
Image Source: ulterior epicure