Best 3 Microwave Sea Bass Recipes

**Explore the Delicacy of Microwave Sea Bass: A Culinary Journey through Three Flavorful Recipes**

Indulge in the culinary delight of microwave sea bass, a versatile fish renowned for its delicate flavor and flaky texture. This article presents three distinct recipes that capture the essence of this exceptional seafood, offering a symphony of flavors to tantalize your taste buds. Embark on a culinary adventure as we delve into the secrets of preparing succulent sea bass in the convenience of your microwave. Discover a world of culinary possibilities, from the aromatic herbs of Provencal Sea Bass to the zesty kick of Lemon-Herb Sea Bass, and the tantalizing blend of spices in Mediterranean Sea Bass. Get ready to savor the exquisite taste of perfectly cooked sea bass, all within minutes.

Here are our top 3 tried and tested recipes!

SEA BASS A LA MICHELE

Sea Bass a la Michele image

Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.

Provided by Chef John

Categories World Cuisine Recipes European Spanish

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
½ cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

Steps:

Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g

MEDITERRANEAN MICROWAVE FISH WITH GREEN BEANS, TOMATOES, AND OLIVES

Mediterranean Microwave Fish With Green Beans, Tomatoes, and Olives image

An elegant Mediterranean-inspired fish dinner is just a push of the microwave button away.

Provided by Anna Stockwell

Categories Microwave Fish Tilapia Olive Tomato Green Bean Summer Spring Quick and Healthy Quick & Easy

Yield Serves 2

Number Of Ingredients 12

Ingredients

1/2 pound green beans, trimmed
1/2 pint cherry tomatoes
1 ounce pitted Kalamata olives, thinly sliced (about 3 tablespoons)
2 garlic cloves, very finely chopped
2 tablespoons dry white wine
1 tablespoon olive oil
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 (6-ounce) skinless flounder or tilapia fillets, 1/2 inch thick
2 sprigs thyme
Special Equipment
An 8x8-inch microwave-proof baking dish

Steps:

Toss green beans, tomatoes, olives, garlic, wine, oil, 1/4 tsp. salt, and 1/8 tsp. pepper in baking dish. Cover with plastic wrap, poke a small hole in the center, and microwave on high 3 minutes. Remove from microwave, uncover, and stir.
Season fish on both sides with remaining 1/2 tsp. salt and 1/8 tsp. pepper, then arrange over green bean mixture in baking dish. Top each fillet with 2 thyme sprigs. Cover with plastic wrap and microwave on high 2 1/2 minutes. Check if fish is opaque; if not, continue microwaving at 20-second intervals. Remove from microwave and let sit, covered, 2 minutes.

SIMPLE OVEN-BAKED SEA BASS

Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Steps:

Preheat oven to 450F°.
In a cup, mix garlic, olive oil, salt, and black pepper.
Place fish in a shallow glass or ceramic baking dish.
Rub fish with oil mixture.
(Optional) Pour wine over fish.
Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
Drizzle remaining pan juices over fish and garnish with lemon wedges.
Enjoy!

Tips:

Choose a good quality sea bass fillet. Look for firm, moist flesh with no signs of bruising or discoloration.
Pat the sea bass fillet dry with paper towels before cooking. This will help it cook evenly.
Season the sea bass fillet with salt, pepper, and any other desired seasonings.
Place the sea bass fillet in a microwave-safe dish. Add a tablespoon of water or white wine to the dish to help keep the fish moist.
Microwave the sea bass fillet on high power for 2-3 minutes per side, or until the fish is cooked through.
Let the sea bass fillet rest for a few minutes before serving.

Conclusion:

Microwave-cooking sea bass is a quick and easy way to prepare this delicious fish. By following the tips above, you can ensure that your sea bass is cooked perfectly every time. Serve the sea bass with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.