bass

[baz 464]

would like to know best and tastiest way to cook bass?

[Guest Jane Russell]

Makes 4 servings

 

Large pinch of saffron strands

 

2 lb (900 g) potatoes, peeled and cut into l/2-inch (l-cm) slices

 

4 plum tomatoes, skinned and cut lengthwise into quarters

 

2 oz (50 g) anchovy fillets in oil, drained

 

2/3 cup (150 ml) chicken stock

 

4 red bell peppers, each one seeded and cut into 8 chunks

 

8 garlic cloves, each sliced into 3 lengthwise

 

8 small sprigs of oregano

 

1/3 cup (85 ml) olive oil

 

1 (3 to 4 lb/1.5-1.75 g) sea bass, cleaned and trimmed

 

Salt and freshly ground black pepper

 

Preheat the oven to 400 degrees F (200 degrees C). Place the saffron in a tea cup, pour in 2 tablespoons of hot water, and let soak.

 

Put the potatoes in a pan of boiling salted water and parboil for 7 minutes. Drain well, then arrange them in a narrow strip on the bottom of a baking dish large enough to hold the sea bass either lengthwise or diagonally. The potatoes should form a bed for the fish, leaving plenty of room on either side for the red peppers.

 

Scatter the tomatoes and anchovy fillets over the potatoes, then pour the saffron water and stock on top. Scatter the pieces of red pepper down either side of the potatoes and sprinkle with the garlic, oregano sprigs, and olive oil. Season everything well with salt and pepper. Bake for 30 minutes.

 

Slash the fish five or six times down each side, then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil and season well with sal1 and pepper. Lay it on top of the potatoes.

 

Return the dish to the oven and bake for 35 minutes, until the fish is cooked through. Serve with the roasted vegetables.

 

ALTERNATIVE FISH

 

Striped bass or kingfish

 

 

ORIENTAL

Gutted and baked whole in greaseproof paper parcels with spring onion, ginger, salt and pepper. Crackle the skin before serving by pouring very very hot oil carefully over the skin.

 

 

 

 

 

BAKED SEA BASS WITH POTATOES

Serving Size: 4

 

olive oil

1/2 lb potatoes, peeled and very thinly sliced, blanched and patted dry

1 1/2 lbs sea bass, halibut, swordfish or tuna cut into 4 steaks 1 1/2" thick

2 tomatoes, halved

4 cloves garlic, minced

2 sprigs parsley, minced

2 scallions, white part only, minced

1 sprig fresh rosemary, minced

1 spring fresh thyme (or 1/4 tsp dried)

lemon juice

salt and pepper

 

Preheat the oven to 400 degrees. Coat the bottom of a casserole

or baking dish with oil, then layer it with potato slices, overlapping

them to cover the bottom completely. Arrange the fish on top of

the potatoes, and arrange the tomato halves, cut side up, alongside

the fish. Brush the tops of the fish and tomatoes plus any exposed

potato slices, lightly with oil. Mix the garlic, parsley, green

onions, rosemary, and thyme together well, then sprinkle over the

fish. Lightly drizzle lemon juice over the garlic mixture, then

salt and pepper to taste. Bake for 25 to 30 minutes, or until the

fish and potatoes are done.

Edited September 9, 2006 by Jane Russell

[baz 464]

thanks for that ill give it a go

[Guest Jane Russell]

I have recipes for just about anything -- having been in catering for many years when I was younger. That makes me sound really old doesn't it

 

Jane

[pockets 0]

Fillet Bass Heat olive oil up put very thinley sliced garlic in fry up skin side first then flip over this takes about 5 minutes in total!!!

 

Buy microwave rice(2 minutes)

 

Cmon we cant improve on that!

[tunny 0]

  pockets said:

Fillet Bass Heat olive oil up put very thinley sliced garlic in fry up skin side first then flip over this takes about 5 minutes in total!!!

 

Buy microwave rice(2 minutes)

 

Cmon we cant improve on that!

thats the one

[Guest hairysausagefingers]

Search the internet for Jamies Oliver's bass in vanilla and cream. Ah, hold on I'll see if I can attach it - I have it somewhere and it is a blinding recepie.

Found it!

Seriously, try this one - it's a doddle, and coming from someone with a freezer full of bass, I guarantee you'll be impressed.

The kids prefer it battered with chips though. Oh well, better than chicken nuggets I suppose.

 

If you need vanilla pods try Holland & Barrett. They seem to be the cheapest and have really nice soft juicy pods in packets of four or five for about four quid.

[bill88 6]

Brush both sides with oil,salt and pepper,3 mins each side under the grill,job done.