Best 4 Roasted Sea Bass With Tomato Coulis And Fennel Salsa Recipes
Embark on a culinary journey with our exquisite Roasted Sea Bass with Tomato Coulis and Fennel Salsa recipe. This dish is a symphony of flavors that will tantalize your taste buds. The sea bass, roasted to perfection, boasts a crispy skin and tender, flaky flesh. The tomato coulis, made from fresh, ripe tomatoes, adds a vibrant tanginess, while the fennel salsa, with its aromatic blend of fennel, red onion, and herbs, provides a refreshing crunch. Accompany this delightful main course with roasted vegetables for a complete and satisfying meal. For those seeking vegetarian options, the recipe also includes a Roasted Vegetable Tian and a vibrant Tomato and Fennel Salsa. Indulge in the culinary delights of this versatile recipe, perfect for any occasion.
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ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA
Steps:
- Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
- Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
- Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
- Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.
ROASTED SEA BASS WITH TOMATO COULIS AND FENNEL SALSA
Categories Food Processor Fish Herb Tomato Marinate Roast Bass Summer Healthy Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- For coulis:
- Blend tomatoes in processor until almost smooth. Gradually blend in oil, then vinegar. Process until coulis is smooth, scraping down sides of bowl occasionally. Season coulis with salt and pepper. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk until smooth before using.)
- For fish:
- Whisk oil and vinegar to blend in 13x9x2-inch glass baking dish. Sprinkle fish with salt and pepper. Place fish in marinade in dish; turn to coat. Chill at least 1 hour and up to 2 hours.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Place 1 large rimmed baking sheet on each rack and heat 15 minutes. Dust flat side of each fillet with flour. Brush each heated baking sheet generously with oil. Place 5 fillets, floured side down, on each prepared sheet. Place fish in oven and roast until just opaque in center, about 12 minutes. Spoon 3 tablespoons coulis into center of each plate. Top with fish. Spoon salsa alongside. Garnish with basil.
FENNEL SALSA
Categories Condiment/Spread Olive Tomato Marinate Fennel Summer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.
BAKED SEA BASS WITH FENNEL
Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
- Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium
Tips:
- To ensure the sea bass is cooked evenly, make sure the fillets are of similar thickness. If necessary, use a sharp knife to trim the fillets to an even thickness.
- When roasting the sea bass, place the fillets skin-side down in the baking dish. This will help the skin crisp up and prevent the fish from sticking to the dish.
- To make the tomato coulis, use ripe, flavorful tomatoes. You can also add a touch of sugar or honey to balance out the acidity of the tomatoes.
- For the fennel salsa, use a mandoline or a sharp knife to thinly slice the fennel. This will help the salsa have a delicate texture.
- Serve the roasted sea bass with the tomato coulis and fennel salsa immediately. This dish is best enjoyed fresh.
Conclusion:
Roasted sea bass with tomato coulis and fennel salsa is a light and flavorful dish that is perfect for a summer meal. The crispy skin of the sea bass pairs perfectly with the tangy tomato coulis and the refreshing fennel salsa. This dish is sure to impress your guests and is easy enough to make for a weeknight dinner.
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