Best 5 Sea Bass With Shrimp And Tomatoes Recipes

ROASTED STRIPED BASS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
• Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

SEA BASS ALLA FIORENTINA

Steps:

• Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
• In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
• Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS

Steps:

• Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
• Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

SEA BASS WITH TOMATOES AND ONIONS

Steps:

• Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
• Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
• Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.