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.
