Best 8 Oven Roasted Sea Bass With Ginger And Lime Sauce Recipes

QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS

Steps:

• Pre heat oven to 500°F.
• Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
• Brush oven proof glass dish with 2 tsp oil.
• Arrange fish in dish.
• Spoon sauce over fish, leaving enough to drizzle over when serving.
• Roast fish for 12 minutes until opaque.
• Top with remaining sauce.

OVEN ROASTED SEA BASS

Steps:

• Gut, scale and rinse the fish throughly. Pat dry with paper towels. Heat the oven to 350F. Cut one large pieces of foil that is big enough to wrap each whole fish. In each piece lay the fish. Coat wit olive oil on both sides. On the inside of the fish rub the Jerk seasoning inside. Sprinkle with sea salt and freshly ground black pepper on both sides. Stuff lemon slices in the fish. Sprinkle the garlic on top. Place the butter and thyme on top. Fold and crimp the foil to make a pocket. Lay on a baking sheet and place in center of oven. Bake for 30-40 minutes depending on the size of fish. The skin will feel soft but the meat will be firm.
• Note: If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler. Keep checking because the broiler can burn the fish easily. Also this might make the fish stick to the foil a bit and the tail might burn. So don't walk away.

STEAMED SEA BASS IN HOT BEER AND GINGER LIME SAUCE

Steps:

• To make the bass: Either drape some of the ginger and spring onion strips across the fish or tuck them within the scores in the skin. Then, stuff the rest inside the cavity of the fish. Set the bass on a heatproof plate or dish and pour over the rice wine or sherry. Place the plate inside a large bamboo steamer and cover. Then, secure the steamer on top of a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the fish for 8 to 10 minutes, depending on the size of the fish, until its flesh flakes when poked with chopsticks. Turn off the heat and leave the fish in the steamer.
• To make the sauce: Heat the groundnut oil in a large pan or wok. Add in the ginger, and stir-fry for a few seconds, then add the lime zest, followed by the beer, and soy sauce. Stir and, as the liquid comes to the boil, add the spring onions and cilantro. At this point, switch off the heat immediately.
• Remove the plate and fish from the bamboo steamer, pour the sauce over the fish, and serve immediately with some steamed rice.
• If you don't have a large enough steamer, place the fish on a heatproof plate, and put on a roasting rack in a pan. Put the pan in the oven, and carefully pour boiling water into the pan. Cover with foil, and cook for 8 to 10 minutes at 400 degrees F, or until the flesh flakes when poked and has turned opaque.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
• Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.

SIMPLE OVEN-BAKED SEA BASS

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!

SEA BASS WITH LIME GINGER SAUCE

Steps:

• Grate the zest from the lime and extract the juice.
• Combine the zest and juice with the ginger, soy sauce, oil, garlic, red pepper, and black pepper.
• Coat the fish with the sauce and broil or grill 3-4 minutes per side, rebasting several times.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

Steps:

• For sauce:
• Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
• For fish:
• Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
• Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
• Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.