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2 whole sea bass - low fat recipe ideas for 2!

  • 24-01-2011 9:38pm
    #1
    tomcollins97
    Closed Accounts Posts: 951 ✭✭✭


    I bought 2 lovely sea bass in Taste of the Sea and I'm looking for some low fat ideas to turn these into a tasty meal for two!

    Im thinking maybe baked asisn style or baked with herbs but am not really sure where to start.

    All suggestions welcome


Comments

  • #2
    trackguy
    Registered Users, Registered Users 2 Posts: 1,246 ✭✭✭trackguy


    You could steam/ bake them in a foil parcel.

    Put whatever flavours you want in the parcel with the fish. Fennel is lovely with seabass. You can put in a little olive oil and white wine, your chosen herbs and a few flavourful veg. Seal up the parcel and cook in a 200 deg oven.

    It will take about half an hour. Cut the top of one of the parcels to test it, if its not donw, just throw it back in for a few mins.

    I love this way of cooking fish - you get a lovely sauce from the wine and the juices from the fish too.


  • #3
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,660 CMod ✭✭✭✭The Black Oil


    How about something like this from the Cooking Club?

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #4
    james ensor
    Registered Users, Registered Users 2 Posts: 10 ✭james ensor


    I have tried this & it works.
    It's USP is, all the messy stuff can be done in advance, more time for pre dinner drinks & little or no wash up afterwards.
    Works well with most filleted non-oily fish.

    Sea bass en papillote
    Serves 2 Preheat 220˚C gas mark 7

    55g butter
    1 tbsp very finely shredded white of leek
    55g button mushrooms, thinly sliced
    1 tsp chopped fresh tarragon or fennel
    2 x 170g fillets of sea bass, scaled, scored & pin boned
    Lemon juice
    2 tbsp dry white wine
    Oil for brushing
    Freshly ground pepper & sea salt to taste

    1. Preheat a baking sheet/tray in the oven.

    2. Melt half the butter in a pan and add the leek. Cook over a low heat without browning for 5 minutes, then add the mushrooms. Cook for 2 minutes, add the herbs and season. Remove from the heat and allow to cool.

    3. Cut 2 A4 size rectangles each of parchment paper and tin foil (big enough to wrap each fish fillet generously.) Lay the tin foil down, shiny side facing up. Followed by each sheet of parchment. Brush each piece of parchment with a little oil leaving the edges clear.

    4. Season the fillets with salt and pepper. Mix the vegetables together in a bowl and season with salt and pepper. Divide the vegetables between the parchment sheets, keeping them to one side of each rectangle of paper making a bed for each bass fillet. Lay one fillets on top, followed by a squeeze of lemon juice and sprinkle of white wine. Dot with the remaining butter and add the salt and pepper.

    5. Loosely fold the free half of the parchment over the fish and twist or fold the edges tightly together to seal. Lay the packets on the preheated baking tray and bake in the oven for 8- 10 minutes. (reduce cooking time if fillets are smaller)

    6. Serve immediately on warm plates, allowing each diner to unwrap his/her own parcel.


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