Best 7 Sea Bass With Basil Sauce Recipes

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Sea bass is a delectable fish that can be prepared in a variety of ways. It has a mild, delicate flavor that pairs well with a variety of sauces and herbs. One classic way to cook sea bass is with a basil sauce. The combination of the fish's delicate flavor and the aromatic basil creates a dish that is both flavorful and elegant. If you're looking for an easy and delicious recipe for sea bass with basil sauce, you've come to the right place. In this article, we'll provide you with a step-by-step guide on how to prepare this dish, as well as some tips and tricks for making the perfect basil sauce. So, gather your ingredients and get ready to tantalize your taste buds with this exquisite dish.

Here are our top 7 tried and tested recipes!

SEA BASS WITH BASIL SAUCE



Sea Bass With Basil Sauce image

Make and share this Sea Bass With Basil Sauce recipe from Food.com.

Provided by Papa D 1946-2012

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups packed fresh basil leaves
1 1/2 cups packed fresh parsley
1/2 teaspoon grated lemon peel
1 garlic clove
6 tablespoons olive oil, divided
2/3 cup fish stock or 2/3 cup bottled clam juice
1 shallot, chopped
2 tablespoons fresh lemon juice
1 tablespoon whipping cream
1 tablespoon butter
1/2 teaspoon hot pepper sauce
4 (6 ounce) sea bass fillets

Steps:

  • Preheat oven to broil.
  • Puree first 4 ingredients and 4 tablespoons oil in processor. Over medium heat bring stock and next 5 ingredients to simmer in medium saucepan. Add basil puree; stir just to heat through. Remove from heat and season with salt and pepper.
  • Meanwhile, place fish on greased or foil lined rimmed baking sheet. Brush with 2 tablespoons oil. Sprinkle with salt and pepper. On top rack broil fish until opaque in center, about 4 minutes per side.
  • Spoon sauce onto plates. Top with fish.

Nutrition Facts : Calories 412.2, Fat 28.7, SaturatedFat 6.5, Cholesterol 83.4, Sodium 234.6, Carbohydrate 4, Fiber 1.3, Sugar 0.5, Protein 34.5

SEA BASS WITH LEMON AND CAPER SAUCE



Sea Bass with Lemon and Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
  • Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
  • In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
  • Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
  • Note: if sea bass is not available, any firm white fish can be substituted.

GRILLED SEA BASS WITH THAI CHILI SAUCE



Grilled Sea Bass with Thai Chili Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

2 cups fresh lime juice
1/2 cup Thai fish sauce
1/4 cup minced garlic
1/2 cup Thai bird chiles, seeded and minced
2 tablespoons grated ginger
1/4 cup sesame oil
1/4 cup sugar
6 (5-ounce) sea bass fillets

Steps:

  • In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.

BARRAMUNDI WITH LEMON BASIL SAUCE



Barramundi With Lemon Basil Sauce image

Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good over brown rice.

Provided by spice of life

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets barramundi (Asian sea bass)
1 tablespoon olive oil, or as needed
1 cup dried bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon zest
1 pinch dried thyme
1 cup melted butter
¼ cup lemon juice
¼ cup white wine
2 tablespoons chopped fresh basil, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush fish with olive oil.
  • Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
  • Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
  • Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.

Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g

PAN-FRIED SEA BASS WITH RATATOUILLE & BASIL



Pan-fried sea bass with ratatouille & basil image

This restaurant-quality fish supper for two puts a new spin on classic French ratatouille

Provided by Raymond Blanc

Categories     Main course

Time 30m

Number Of Ingredients 13

60ml olive oil , plus 2 tbsp
2 large handfuls basil leaves
2 sea bass fillets (about 140g)
juice ½ lemon
extra virgin olive oil , for drizzling
1 small red pepper
1 small courgette
½ aubergine
2 tbsp olive oil
½ tsp ground cumin
2 garlic cloves , crushed
8 baby plum tomatoes , halved
pinch of sugar (optional)

Steps:

  • Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
  • Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
  • Once cool, lift the leaves out and squeeze to remove any excess water.
  • Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
  • For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
  • Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
  • With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
  • To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
  • Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.

Nutrition Facts : Calories 645 calories, Fat 54 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium

SEA BASS IN BLACK BEAN SAUCE



Sea Bass in Black Bean Sauce image

Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.

Provided by Jason Epstein

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 sea bass, about 1 1/2 to 2 pounds each, filleted, skin left on
8 ounces fresh Hong Kong-style egg noodles (available in Asian markets)
2 tablespoons light soy sauce, or more to taste
2 tablespoons dark sesame oil, or more to taste
2 tablespoons fermented black beans with garlic (available in jars in Asian markets)
3 tablespoons peanut oil, or more as needed
2 cups fresh mung bean sprouts
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
4 medium fresh shiitake mushrooms, stems discarded, caps thinly sliced
4 green onions, white part and some green, trimmed, thinly sliced
1/2 tablespoon peeled, thinly sliced fresh ginger root
1 cup chicken broth, or more as needed
1 tablespoon cornstarch or arrowroot

Steps:

  • Gently cut 2 X's through the skin of each fillet without cutting the meat, to keep them from curling. Set aside.
  • Soak noodles in warm water for 1 minute, drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil, or more to taste. The flavor should be noticeable but not overpowering. Set aside.
  • Combine the black beans with 1 tablespoon soy sauce and 1 tablespoon sesame oil. In a wok heat 1 tablespoon of peanut oil until smoking. Add the bean sprouts, bell peppers, mushrooms, green onions and ginger. Stir-fry for 1 minute. Add the bean-sauce mixture and stir-fry 1 minute. Add 1 cup chicken broth and stir-fry 1 minute more. Mix the cornstarch or arrowroot with a bit of water until smooth and add to the sauce. Heat to boiling, stirring gently, until the sauce is clear and thickened. If too thick, thin with more chicken stock. Set aside and keep warm.
  • In a nonstick 10-inch skillet heat 1 tablespoon peanut oil until almost smoking, add the noodles and flatten into a pancake. Fry gently until crisp, turn over, adding more oil if needed, and brown other side. Place on a platter and keep warm.
  • Heat the remaining 1 tablespoon peanut oil in a nonstick 10-inch skillet over medium-high heat until it shimmers. Add the bass fillets, skin side down, and move the fillets gently to prevent sticking. Reduce heat to medium and cook until the skin is crisp, about 2 minutes. Turn over and cook until a sharp knife meets almost no resistance, 1 to 2 minutes, and fish is browned slightly. Do not overcook!
  • To serve: Spoon the sauce over the noodles and top with the fillets.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 20 grams, Carbohydrate 55 grams, Fat 29 grams, Fiber 5 grams, Protein 87 grams, SaturatedFat 6 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

BAKED SEA BASS IN CRUST WITH BASIL



Baked Sea Bass in Crust With Basil image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 3/4 cups cold butter, cut into small pieces
2 egg yolks
2 teaspoons salt, if desired
1 teaspoon sugar
4 tablespoons ice water
1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed
Salt to taste, if desired
Freshly ground pepper to taste
10 fresh basil leaves
1 egg yolk beaten with 1 tablespoon water

Steps:

  • Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds. Add water gradually and blend until pastry pulls away from the sides and begins to form a ball. On a floured board, shape the dough into a ball. Wrap it in plastic wrap and refrigerate it until ready to use.
  • Preheat oven to 450 degrees.
  • Place the fish on a flat surface. Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
  • Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry. Brush the pastry all around the fish with the egg yolk mixture.
  • Roll out the remaining pastry in a rectangle and place over fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches. If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No. 6 pastry tube to indent the dough. Brush pastry with remaining egg yolk mixture.
  • Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned. Reduce to 400 degrees. If necessary cover crust with aluminum foil. Cook for 15 minutes more. Serve immediately with tomato coulis with basil.

Tips:

  • To choose the best sea bass: Look for fish with bright, clear eyes, red gills, and a firm, springy body. The fish should also smell fresh and briny, not fishy.
  • To prepare the sea bass: Rinse the fish inside and out and pat it dry with paper towels. Score the skin of the fish in a diagonal pattern to help the sauce penetrate.
  • To make the basil sauce: Combine basil, olive oil, garlic, pine nuts, and Parmesan cheese in a food processor or blender and pulse until smooth.
  • To cook the sea bass: Heat olive oil in a large skillet over medium heat. Add the sea bass fillets and cook for 3-4 minutes per side, or until the fish is cooked through. Transfer the fish to a serving platter.
  • To serve the sea bass: Spoon the basil sauce over the fish and garnish with fresh basil leaves.

Conclusion:

This sea bass with basil sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The fish is cooked to perfection and the basil sauce is flavorful and aromatic. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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