Best 3 Gremolata Topped Sea Bass Recipes
Gremolata topped sea bass is a classic Italian dish that combines the delicate flavor of sea bass with the bright and herbaceous flavors of gremolata, a condiment made from parsley, lemon zest, and garlic. This dish is a perfect balance of flavors and textures, with the crispy skin of the sea bass contrasting with the soft and flaky flesh, while the gremolata adds a burst of freshness and acidity. Whether you are a seasoned chef or a home cook looking for a delicious and impressive meal, this article will provide you with the best recipe for gremolata topped sea bass, ensuring that you create a dish that will delight your taste buds and leave you wanting more.
Here are our top 3 tried and tested recipes!
GREMOLATA-TOPPED SEA BASS
Dinner ready in 30 minutes! Enjoy this sea bass recipe served with gremolata topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix bread crumbs, parsley, lemon peel and butter.
- Cut fish into 4 serving pieces. Place fish in pan. Sprinkle with seasoned salt. Drizzle with lemon juice. Spoon crumb mixture over each piece; press lightly.
- Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 150, Carbohydrate 6 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
GOLDEN SEA BASS
If you've ever tasted potato-crusted sea bass in a restaurant and wished you could have it at home, this version is for you. Store-bought potato flakes and a salad dressing mix combine for a great coating that's a breeze to whip up. -Judi Markert, Mentor-on-the-Lake, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg. Dip fillets into egg, then coat with potato flake mixture. , Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika. , Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 451mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
CALIFORNIA SEA BASS WITH SHELL BEAN RISOTTO AND GREMOLATA BUTTER
Shell beans are a big part of late summer and early fall in our kitchen. If you happen to come by Lucques on a slow night when they're in season, you'll see runners, cooks, and dishwashers gathered around huge piles of shell beans, shucking, shucking, shucking. For me, shucking provides a much-needed period when my hands can do the work and my brain takes a little time off. Don't worry, shell beans for six won't require a crew of shuckers.
Number Of Ingredients 21
Steps:
- Season the fish with the thyme, half the lemon zest, and 2 tablespoons parsley. Cover and refrigerate at least 4 hours.
- To make the gremolata butter, mince the remaining lemon zest and combine with the minced garlic and remaining 6 tablespoons chopped parsley on a cutting board. Chop the mixture together until very fine. Scrape the gremolata into a small bowl and mash together with 6 tablespoons butter and 1 teaspoon lemon juice. Season with a heaping 1/4 teaspoon salt and some pepper.
- Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through. When it's done, the fish will begin to flake and separate a little and the center will still be slightly translucent. Remember, the fish will continue to cook a little more once you take it out of the pan.
- Spoon the hot risotto onto a large platter. Arrange the fish on top, and smear each fillet with some of the gremolata butter. Squeeze lemon juice over the fish and risotto, and scatter the whole parsley leaves on top.
- Bring the chicken stock and 3 1/2 cups water to a boil over high heat. Then turn off the heat.
- Heat a medium pot over medium-high heat for 2 minutes. Swirl in 3 tablespoons butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper. Sauté about 5 minutes, stirring often, until the onion is translucent. Stir in the rice, 1 1/2 teaspoons salt, and a pinch of pepper. Cook 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
- Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock, stirring continuously. When the stock is completely absorbed, begin adding the liquid in 1-cup batches, stirring all the time with a wooden spoon in a rhythmic back-and-forth motion. Wait for each batch of liquid to be absorbed before adding the next. The rice should be bubbling and quickly absorbing the stock. After about 15 minutes, taste the rice for doneness. It should be slightly but not too al dente. The risotto may need more liquid and more time, so keep cooking until it's done. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful, starchy "sauce."
- When the rice is almost done, turn off the heat and stir in the shell beans. Let the risotto "rest" for a minute or two and then quickly stir in the remaining tablespoon butter, the spinach, parsley, and basil. Taste for seasoning. The rice will keep absorbing liquid so add a little more stock if it seems dry.
- Season the fish with the lemon zest and herbs in the morning. You can cook the shell beans ahead of time, but the risotto must be cooked "to order." To time this well, start cooking the fish when the risotto is just about done. (The risotto can "rest" for a moment while you pull everything together.)
Tips:
- To ensure the sea bass is cooked evenly, make sure the fillets are of uniform thickness. If they are not, pound the thicker portions gently with a meat mallet until they are the same thickness as the thinner portions.
- For a crispy skin, pat the sea bass fillets dry before cooking. This will help the skin to brown and crisp up in the pan.
- To prevent the sea bass from sticking to the pan, make sure the pan is hot before adding the fillets. If the pan is not hot enough, the fish will stick and fall apart.
- Baste the sea bass fillets with the cooking oil while they are cooking. This will help to keep them moist and prevent them from drying out.
- To check if the sea bass is cooked through, insert a fork into the thickest part of the fillet. If the flesh flakes easily and is opaque all the way through, the fish is cooked.
- Gremolata is a classic Italian condiment that is made with parsley, lemon zest, and garlic. It is a great way to add flavor and brightness to the sea bass.
- Serve the sea bass immediately with the gremolata on top. Enjoy!
Conclusion:
This recipe for gremolata-topped sea bass is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sea bass is cooked to perfection and the gremolata adds a bright and flavorful touch. This dish is sure to please everyone at the table.
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