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Sea Bass Recipes
Sea Bass recipes from Bigeye Fish Guys include a delicious baked sea bass with potato parsnip puree and a pan seared sea bass recipe with citrus rum. Easy and tasty.

Baked Sea Bass with Potato Parsnip Puree

 

Ingredients:

4 Sea Bass fillets

3 garlic cloves, crushed in a press

1 Tbsp. extra virgin olive oil

Salt and pepper to taste

1/3 cup white wine

 

2 large potatoes, peeled, cut into 1/4 inch pieces

1 pounds parsnips, peeled, cut into 1/2 inch pieces

1 Tbs. butter

1/2 cup heavy cream or milk

Salt and pepper to taste

1 clove garlic

Pinch of ground nutmeg
Garnish of your choice

 

Preparation:

Preheat oven to 450 degrees F.
Bring covered potatoes to a boil for 5 minutes. Add parsnips and boil until cooked, for about 15 minutes.

Meanwhile, mix garlic, oil, salt, and pepper. Place fish in shallow ceramic baking dish. Rub fish with mixture and pour wine over. Bake uncovered for 15 minutes.

Drain potatoes once done and return to pot.  Add butter, cream, salt, pepper, and nutmeg. Mash to desired consistency.

Once fillets have baked for 15 min. garnish and bake another 3 minutes until flakes with fork. Serve on top of puree.

 

4 servings






Pan Seared Citrus Rum Chilean Sea Bass

 

Ingredients:

2 (6-7-oz.) portions Chilean Sea Bass

1/2 tsp. minced fresh garlic

1 tbs. white rum

2 Tbsp. lemon juice
2 Tbsp. lime juice

Zest from 1/4 lemon and 1/4 lime

Pinch of orange zest
Salt and Pepper to taste

1-1/2 Tbs. olive oil

 

Preparation:

Combine all of the above ingredients. Rub the Sea Bass with the mixture and marinate in the refrigerator for up to 4 hours. In a preheated, lightly oiled pan, sear the fish on each side for about 2 minutes. Finish in a preheated 350 degree F oven for about 10 minutes.


2 servings