Easy to make sea bass recipes

Added: 01/25/2006

Sea bass are year-round inhabitants of the mid-Atlantic region and they are available practically year-round. The fish are a large, diverse, and important family of perch like fishes with oblong, rather compressed bodies. Sea bass have a white, fine meat that is excellent eating. There are tones of ways to cook sea bass.

Bass, common name, applied to various fishes of the families Serranidae (sea basses) and Centrarchidae (black basses and sunfishes). All basses are carnivorous and most are marine, although several species are found in freshwater. The black sea bass are bluish-black fish as adults and brownish as juveniles and have scales with pale blue or white centers. Although they do not travel in schools, they can be found in large groups around structures or during inshore-offshore migrations. Anglers bottom fish using squid and other natural baits to catch this highly esteemed and flavorful fish.
There is an abundance of sea bass recipes for the lovers of these white fleshed fish. Baked sea bass recipes are probably the most popular. Baked sea bass with potatoes are very delicious and easy to make. 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. If you are willing to take time and effort, there are exotic sea bass recipes for you. The ingredients you'll need to make Greek style sea bass: 8 sea bass fillets; 1/2 cup flour; 2 tablespoons olive oil; 1 lemon - juiced; 3 tablespoons vegetable oil; 2 large yellow onions -- chopped fine; 6 cloves garlic - crushed; 1 bunch parsley - chopped; 1 pinch pepper; 3 1/2 cups canned tomatoes; 1 tomato - chopped; 3 bay leaves; 1/2 teaspoon rosemary; 1/2 cup dry white wine; 1 lemon - cut into 8 wedges. Dust the sea bass fillets with the flour. In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside. In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in. In a medium large saucepan place the sauteed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes. Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done. Garnish the dish with the lemon wedges. This recipe for Greek style sea bass serves 8.
There are so much more succulent and tantalizing sea bass recipes out there waiting to be discovered! If you are out for new tastes, take your time to search for a recipe that might become a favorite for you and your family!

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