Best 3 Roasted Sea Bass Proven Recipes

Welcome to the wonderful world of cooking roasted sea bass Provençal, a classic French dish that tantalizes taste buds and leaves you craving for more. This delectable recipe combines the delicate flavor of sea bass with the vibrant aromas of Provence, resulting in a dish that is both elegant and bursting with Mediterranean charm. Join us as we embark on a culinary journey, exploring the secrets behind this beloved dish and guiding you through the steps to create a roasted sea bass Provençal that will impress your family and friends.

Here are our top 3 tried and tested recipes!

ROAST SEA BASS & VEGETABLE TRAYBAKE

Roast sea bass & vegetable traybake image

Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives

Provided by Angela Boggiano

Categories Main course

Time 40m

Number Of Ingredients 8

Ingredients

300g red-skinned potatoes, thinly sliced into rounds
1 red pepper, cut into strips
2 tbsp extra virgin olive oil
1 rosemary sprig, leaves removed and very finely chopped
2 sea bass fillets
25g pitted black olive, halved
½ lemon, sliced thinly into rounds
handful basil leaves

Steps:

Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium

PAN-ROASTED SEA BASS WITH GARLIC BUTTER | LODGE CAST IRON

Pan-roasted Sea Bass with Garlic Butter | Lodge Cast Iron image

These flaky pan-roasted sea bass fillets topped with chive garlic compound butter will impress your dinner guests every time.

Provided by Jennifer Chandler

Categories Entrée Recipes Gluten-free Recipes

Yield 4

Number Of Ingredients 7

Ingredients

1 cup of (2 sticks) unsalted butter, at room temperature
2 of tablespoons finely minced fresh chives
1 of clove garlic, minced
of Pinch of kosher salt
4 of sea bass fillets (4-6 ounces each)
of Kosher salt and freshly ground black pepper
2 tablespoons of olive oil

Steps:

In a medium bowl, with an electric mixer, beat the butter until light and fluffy.
Add the chives, garlic, and salt and mix until thoroughly combined. Spoon the mixture in the shape of a log onto a piece of wax or parchment paper.
Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 ½ inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the ends to seal it.
Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve or up to a month.
When ready to serve, slice the roll into ¼-inch-thick rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)
Preheat the oven to 375 degrees Fahrenheit.
Generously season the sea bass with salt and pepper. In a large cast iron skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast about 5 minutes or cooked to the desired degree of doneness.
Serve each fillet with a slice of compound butter on top.

OVEN ROASTED SEA BASS

Oven Roasted Sea Bass image

Oven Roasted Sea Bass with Asparagus and Mushrooms is a clean healthy low calorie dinner that is ready in under 30 minutes.

Provided by Amy

Categories Main Course

Time 22m

Number Of Ingredients 10

Ingredients

2 tablespoons fresh lime juice (1 large lime)
1 1/2 tablespoons soy sauce
1 generous tablespoon chopped fresh cilantro
1 large shallot (peeled and minced)
5 teaspoons avocado oil + more for baking dish
2 6- ounce sea bass fillets (each about 1 1/2" thick)
1/2 teaspoon Sea Salt
1/4 teaspoon ground Black Pepper
About 15 Small Bella mushrooms (stemmed and sliced)
1 pound Asparagus Spears (trimmed)

Steps:

Preheat oven to 500°F.
Mix first 5 ingredients in small bowl.
Brush 13 x 9" porcelain or glass baking dish with a bit of oil.
Arrange fish at one end prepared dish.
Add asparagus spears next to fish and sliced mushrooms at opposite end.
Sprinkle fish and vegetables with salt and pepper. Flip fish and sprinkle other side with salt and pepper.
Drizzle Soy sauce over fish, asparagus and mushrooms.
Place in preheat oven and bake until just opaque in center, about 12 minutes.

Tips:

To ensure the sea bass is evenly cooked, use a sharp knife to score the skin deeply, at an angle, every 2 to 3 centimeters. This will help the flavors penetrate the fish and allow the skin to crisp up.
Don't be afraid to experiment with different vegetables. The recipe calls for fennel and tomatoes, but you could also use zucchini, bell peppers, or any other vegetables that you like.
If you don't have a grill pan, you can roast the sea bass in a regular oven. Preheat the oven to 220°C (425°F) and roast the fish for 15-20 minutes, or until it is cooked through.
Serve the sea bass immediately with your favorite sides. Some suggestions include roasted vegetables, rice, or a simple green salad.

Conclusion:

Roasted sea bass with Provençal vegetables is a delicious and healthy dish that is perfect for a summer meal. The fish is flaky and tender, while the vegetables are packed with flavor. This dish is also relatively easy to make, so it's a great option for a weeknight meal.