3 tablespoons butter
1/4 pound mushroom, sliced
2 tomatoes, chopped
2 garlic cloves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds bass
Salt and freshly ground black pepper
1/2 pound shrimp
1 tomato, sliced
2 tablespoons fresh flat-leaf parsley
1 lemon, sliced

Methods:

1. Preheat oven to 350*F.
2. In a skillet over medium heat, melt butter add mushrooms and cook just until limp then stir in chopped tomatoes and garlic heat through.Season with salt and pepper.
3. Cut bass into serving-size pieces and arrange in a single layer in a greased large, shallow baking pan. Sprinkle lightly with salt and pepper.Spoon the mushroom mixture evenly over the fish, followed by shelled shrimp.
4. Bake, uncovered, until the fish flakes easily, about 15 minutes drain.Garnish with sliced tomato, chopped parsley, sliced lemon.

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons bottled capers, drained
1/8 teaspoon cayenne
2 tablespoons minced fresh parsley leaves
8 ounces fettuccine, cooked according to package
Salt and freshly ground pepper to taste
2 (6-ounce) sea bass or salmon fillets
1 tablespoon vegetable oil

Methods:

1. In a large bowl combine olive oil, lemon juice, capers, cayenne and parsley.
2. Transfer 2 tablespoons of the mixture to a medium bowl.Toss the cooked fettuccine with the lemon mixture and salt to taste until the mixture is combined well.Set aside.
3. Pat the fillets dry and season them with salt and pepper.
4. In a non-stick skillet heat the vegetable oil over moderately high heat until hot sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake.
5. Divide the fettuccine between 2 plates, top with the fillets and drizzle each fillet with the remaining lemon mixture.

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• Sea bass

6 (4 to 6-ounce) sea bass fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 ears of corn, husks and silks removed, halved
1 1/2 cups snow peas, trimmed
1 1/2 cups sliced mushrooms
2 small zucchini, cut into ¼-inch rounds
1 (8-ounce) can sliced water chestnuts, drained
6 green onions, cut into 1-inch pieces
2 tablespoons minced ginger root
2 tablespoons minced garlic
3/4 cup prepared teriyaki sauce

Methods:

1. Preheat oven to 375°F.
2. Season fillets with salt and pepper.
3. Place each fillet in the center of a large square of heavy-duty aluminum foil.Divide corn, snow peas, mushrooms, zucchini, water chestnuts, green onions, ginger and garlic between fish.Top with 2 tablespoons teriyaki sauce.
4. Tightly seal packets and place on a baking sheet.Bake for 20 minutes or until vegetables are tender and fish flakes easily with a fork.Serve immediately.

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• sea bass recipes
• ginger dressing

2 (5 to 6-ounce) fillets of sea bass or other firm-fleshed white fish, with skin
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped fine

Methods:

1. Preheat oven to 425*F (220*C).
2. Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes.Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
3. While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
4. Serve fillets skin sides up and spoon sauce over them.

How visitors found this page:

• fish recipes
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• indian fish recipes videos
• indian fish recipes
• fish recipes with pictures
• fish recipes video
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• fish bbq recipes indian
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