Best 6 Whole Roasted Bass Recipes

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**Savor the Delights of Roasted Bass: A Culinary Journey Through Exquisite Recipes**

Indulge in the culinary masterpiece that is roasted bass, a dish that tantalizes taste buds with its delectable flavors and captivating aromas. This regal fish, known for its firm, flaky flesh, takes center stage in a symphony of recipes that showcase its versatility and culinary prowess. Embark on a gastronomic adventure as we present a diverse collection of roasted bass recipes, each offering a unique interpretation of this extraordinary fish. From the classic whole roasted bass, a testament to simplicity and elegance, to the vibrant Mediterranean-inspired roasted bass with herbs and tomatoes, our recipes promise an unforgettable culinary experience. Discover the secrets to achieving perfectly roasted bass, with crispy skin and succulent flesh, complemented by a medley of aromatic herbs, zesty citrus, and vibrant vegetables. Prepare to be captivated by the symphony of flavors that roasted bass offers, leaving you craving more with every bite.

Here are our top 6 tried and tested recipes!

WHOLE ROASTED SEA BASS



Whole Roasted Sea Bass image

This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed
Coarse sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for baking dish
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
6 fresh bay leaves
1/2 cup thinly sliced scallions
Juice of 1 lemon

Steps:

  • Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
  • Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
  • Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
  • Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.

ROASTED WHOLE BLACK BASS



Roasted Whole Black Bass image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 21

One 2 1/2 to 3-pound whole black bass, gutted and scaled
1 bunch fresh parsley
1 bunch fresh tarragon
1 bunch fresh thyme
1 small head fennel, thinly sliced, fronds reserved
6 cloves garlic, minced
1/2 cup capers, chopped
2 lemons, thinly sliced
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 1/2 cups dry white wine
8 tablespoons (1 stick) unsalted butter, cut into pats
Herbed Israeli Couscous, for serving, recipe follows
Kosher salt
1 1/2 cups Israeli couscous
2 tablespoons olive oil
1/4 cup currants
1/4 cup fresh chopped herbs, such as tarragon, parsley, chives, etc.
1 lemon, zested and juiced
Freshly cracked black pepper
Olive oil

Steps:

  • Preheat the oven to 400 degrees F. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve.
  • Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to 10 minutes. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil before serving. Yield: 6 servings.

WHOLE SMOKE-ROASTED STRIPED BASS AND ROCKET PESTO



Whole Smoke-Roasted Striped Bass and Rocket Pesto image

Chris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.

Provided by Food Network

Categories     main-dish

Yield 20 to 30 servings

Number Of Ingredients 28

1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled
2 cups (475 ml) olive oil
5 cloves garlic, roughly chopped
5 cups (300 g) fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley
8 sprigs rosemary, needles removed and stems discarded
1 cup (235 ml) fresh lemon juice
1/4 cup (75 g) kosher salt
2 tablespoons (12 g) ground black pepper
2 cups (80 g) loosely packed basil leaves
10 tarragon sprigs
12 thyme sprigs
Rocket Pesto (recipe follows)
Cheesy Grilled Corn (recipe follows)
1 pound (455 g) arugula (also known as rocket)
1 1/2 cups (220 g) pistachios, shells removed, toasted
2 cups (475 ml) olive oil
3 cloves garlic, chopped
Kosher salt and freshly cracked black pepper, to taste
1/2 cup (50 g) grated Parmigiano-Reggiano
20 ears corn, shucked, snapped in half, and blanched for 30 seconds
4 cups (480 g) crumbled queso fresco (if you can't find queso fresco, feta works as well)
1/2 cup (64 g) chili powder
2 egg yolks
10 limes, cut into 6 wedges each
2 cloves garlic, chopped
2 tablespoons (30 ml) fresh lemon juice
2 cups (475 ml) vegetable oil
Kosher salt and freshly cracked black pepper, to taste

Steps:

  • Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.
  • Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.
  • In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
  • Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
  • To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn.
  • Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
  • In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.
  • Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.
  • In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve.
  • Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.

CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE AND ROASTED RED POTATOES



Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water
8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro
Salt and freshly ground pepper
12 new potatoes, cut in half or quartered depending on size
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives

Steps:

  • Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F.
  • Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate.
  • Red Tomatillo Sauce: Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.
  • Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
  • Roasted New Herbed Potatoes: Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.

WHOLE ROASTED BASS



Whole Roasted Bass image

This item is best prepared on an outdoor barbecue. Gas or charcoal is your preference. Charcoal, however, is preferred. Preheat barbecue for about 30 minutes. (If you are using a charcoal grill let the coals come to a medium heat. Approximately 25 minutes after lighting.)

Provided by Food Network

Categories     main-dish

Time 45m

Yield 10 to 15 servings

Number Of Ingredients 8

1 (8 pound) whole sea bass, eviscerated and all outside fins and scales removed
2 tablespoons herb oil, recipe follows
Salt and pepper
1/4 cup chopped parsley leaves
1/4 cup chopped chervil leaves
1/4 cup chopped basil leaves
1/4 cup chopped thyme leaves
1 quart blended olive oil

Steps:

  • Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
  • Combine all ingredients. This can be prepared in advance and used for multiple recipes.

ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO



Roasted Whole Striped Bass With Salmoriglio image

Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish.

Provided by Chef Kate

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup thyme leaves, coarsely chopped (stems reserved)
1/4 cup oregano leaves, coarsely chopped (stems reserved)
1 cup fresh parsley leaves, coarsely chopped (stems reserved)
2 garlic cloves (passed through a garlic press or mashed with a mortar and pestle)
1 cup extra virgin olive oil
1 lemon, zest of
1/2 cup fresh lemon juice
salt and pepper
1 (5 lb) striped bass, cleaned
4 sprigs thyme, oregano and parsley
8 bay leaves
4 garlic cloves, crushed
1 lemon, thinly sliced
1 medium red onion, sliced in 1/4-inch rings
salt & freshly ground black pepper
extra virgin olive oil

Steps:

  • In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
  • Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
  • Rinse the fish and pat dry. Trim off the fins.
  • Scatter the herb stems, bay leaves and garlic on the baking sheet.
  • Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
  • Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
  • Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.

Tips:

  • When selecting a whole bass, choose one that is firm to the touch and has clear, bright eyes.
  • To ensure even cooking, make sure the bass is completely thawed before roasting.
  • For a crispy skin, pat the bass dry with paper towels before seasoning.
  • Use a generous amount of salt and pepper to season the bass, as this will help to enhance its natural flavor.
  • For a more flavorful dish, stuff the bass cavity with herbs, citrus slices, or vegetables.
  • Roast the bass at a high temperature for a short amount of time to prevent it from drying out.
  • Baste the bass with melted butter or olive oil during roasting to keep it moist.
  • Let the bass rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Whole roasted bass is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your bass is cooked perfectly and that it is packed with flavor. So next time you're looking for a seafood dish to wow your guests, give this recipe a try. You won't be disappointed!

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