Best 6 Foil Packet Striped Bass With Peppers And Tomatoes Recipes

GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS

Steps:

• Preheat a grill to medium high.
• Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
• Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.

GRILLED BASS WITH BUTTERY TOMATOES

Steps:

• Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
• Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
• Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.

BAKED WHOLE STRIPED BASS IN FOIL

Steps:

• Preheat oven to 450 degrees.
• Clean the fish, cut it and remove any guts. No need to do that if the fish is already cleaned.
• Place fish on top of a piece of foil. Make sure that foil is big enough to wrap sea bass.
• Add half of the garlic, rosemary, lemon and spices in to the fish cavity. Add the rest on top of the fish.
• Wrap the fish tightly and place it on the baking sheet. Bake for 20 minutes. Check internal temperature, it should be at least 145 degrees Fahrenheit when fully cooked.

BROILED STRIPED BASS WITH TOMATOES AND FENNEL

Steps:

• Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
• Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.

ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES

Steps:

• Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
• Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
• Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
• Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
• Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.

STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI

Steps:

• To cook the bass:
• Preheat the oven to 350°F.
• In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
• To make the scampi:
• In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
• Serve the bass fillets topped with the tomato scampi.