This colourful recipe offers an intriguing combination of citrus and fennel flavours that taste wonderful together. Serve with baked jacket potatoes and vegetables such as steamed baby carrots and marrow.
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Monkfish fillets can be used for this recipe instead of whole fish. * For salmon baked on samphire, use 4 pieces of skinless salmon fillet, about 140 g (5 oz) each. Rinse 340 g (12 oz) samphire well to remove saltiness, and pick over to remove any woody stalks. Sauté 1 red onion, sliced, in 2 tbsp extra virgin olive oil until soft and golden, then mix with the samphire and turn into a baking dish. Lay the salmon fillets on top, season with pepper to taste and arrange the grapefruit segments over them. Mix together the fruit juices and chilli purée and pour over the fish. Cover with foil and bake for 20 minutes.
Tilapia is an excellent source of phosphorus and a good source of calcium, both minerals involved in the maintenance of healthy bones and teeth. * Grapefruit is an excellent source of vitamin C, and pink and ruby grapefruit also contain the antioxidant beta-carotene.
B1, B6, B12, C, niacin, selenium * potassium * E, folate, calcium, copper, iron
Combine fish of choice in a glass or nonreactive bowl with lime juice, onion and jalapeño. Cover and marinate ("cook") for 3 to 4 hours, until the fish is opaque all the way through.
Lift the fish out of lime juice (discard leftover juice) and place fish in a second bowl with the cut-up orange and grapefruit sections plus a tablespoon of each of their juices, olive oil, diced tomato, sliced scallion, cucumber, salt, pepper and cumin, if using. Toss everything together. Season with additional salt and pepper to taste. Then gently fold in the avocado.
Serve in small glasses and garnish with radicchio and optional flatbread or tortilla chips on the side.
Header image: Whole Grilled Bass with Olives, Onion, and Artichoke from CHOW
There are a few types of fish that are true “chef-y” fish. When you spot them on the menu, you can pretty much picture what the finished dish looks like: impeccably plated, with an elegant sauce and some seasonal veggies on the side. Sea bass is definitely up there as one of those species that is pretty much designed for the professional treatment. With its delicate flavor and fluffy yet tender flesh, it’s the ideal canvas for pretty much any inventive flavor combinations that can be dreamed up.
But just because an ingredient has high-falutin connotations doesn’t mean that you shouldn’t attempt cooking it at home. Sea bass is actually perfect for a classy, home-cooked date-night or dinner party meal.
Before you head to your fishmonger, however, let’s make it clear which fish we’re talking about here. The true bass species most commonly available at market are black sea bass, striped bass, and branzino (a.k.a. European sea bass). They should suit you just swell in the following recipes.
There are other fish, however, that carry the bass name, despite the fact that they are completely unrelated to the real deal. Chilean sea bass, for example, is actually a gussied up name for the Patagonian toothfish, which is known for its firm and fatty flesh. It’s delicious, but it’s also a species that has been singled out for its depleted stocks and less than wholesome fishing practices. The true bass species, on the other hand, are generally considered a sustainable choice, so long as they’re not caught using nets or trawlers that pick up large amounts of bycatch.
Are you ready to be all about that bass? Here are nine recipes that get fishy in high style.
1. Whole Grilled Bass with Olives, Onion, and Artichoke
Few things manage to stun while keeping it simple quite like a whole roasted or grilled fish. This particular recipe gives it the Mediterranean treatment, with a stuffing full of lemon and oregano and accompanying artichoke and olive skewers. Get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe.
2. Salt Baked Lemongrass Sea Bass
Salt baking is a fantastic technique to use with whole fish because it does a surefire job of locking in moisture and flavor. It really helps amp up the aromatics, which include lemongrass, lime, and Thai holy basil in this recipe. Get the recipe here.
3. Sea Bass Carpaccio with Coriander and Grapefruit
It should be stressed that if you are making carpaccio, you should use only the freshest, highest quality fish, the type worthy of a recipe like this one, which does little more than let the ingredients shine in their most elemental raw state. Get the recipe here.
4. Sea Bass and Tomato Ceviche
The same applies for ceviche, which brings a wallop of fiery, citrusy flavor to chunks of fresh bass. Get the recipe here.
5. Sea Bass with Cannellini Bean Stew
Sea bass can also do the job if the mood calls for something hearty and warming. Here, it provides a light yet sustaining addition to a bean and vegetable stew. Get the recipe here.
6. Panfried Sea Bass with Harissa and Rose
Sea bass may come off as delicate, but it really can hold its own against some bold seasonings. Case in point: this recipe with peppery harissa, a glug of rose water, and a drizzle of sweet, sweet honey. Get the recipe here.
7. Lemon Soy Roasted Branzino
Branzino is a bass that’s frequently served whole, serving as the centerpiece to many a Mediterranean-style feast. Although found in the waters off Europe, its meaty, mild flesh can handle pretty much any globally-inspired seasonings you throw at it, including the umami-filled stylings of soy sauce. Get the recipe here.
8. Brazilian Moqueca Fish Soup
Brazilian moqueca is a tropical-leaning take on fisherman’s stew. With seafood and peppers bathed in a spicy, coconut-laden broth, it’s perfectly rich and filling without weighing you down. Get the recipe here.
9. Parchment-Poached Sea Bass
Cooking fish en papillote is a technique that every chef should have in their bag. It allows for the fillet to cook in its own juices, as well as those of whatever seasonings fit your fancy. This take calls for a salty-sweet broth of sake, honey, and tamari. Get the recipe here.
This collection of barbecue fish recipes is packed with plenty of summer seafood inspiration. Sausages, burgers and chicken drumsticks are what the majority of us throw on the barbecue when the weather gets warm, but fish is one of the most well-suited proteins to be given the flame-grilled treatment. The skin crisps up, cooking is done in a matter of minutes and the charred, smoky flavours marry perfectly with the sweet flavour of fish and seafood.
One reason home cooks tend to steer clear of barbecued fish is the fear of it sticking to the grill. While this shouldn’t happen if you oil the metal beforehand and the coals are hot enough, many recipes call for indirect contact with the grill anyway. Adam Byatt utilises yesterday’s news with his Barbecued trout cooked in newspaper Marcello Tully uses a banana leaf (although tin foil will work just as well) to steam his Barbecue sea bass escabeche and Cornelius Gallagher makes the most of cedar wood with his Cedar planked salmon with endive, apple and olives.
For some of the crispest fish skin you’ve ever tasted, however, direct exposure to the white-hot coals is essential – just take a look at Eric Chavot’s brilliant Grilled sea bream with fennel coleslaw or Robert Thompson’s Charred mackerel with tomato ceviche. And if you’re feeling particularly extravagant, give Nathan Outlaw’s Barbecued jerk lobster with coconut rice a go – it’s one of the tastiest ways to prepare the shellfish.
Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
Mix 10 cups salt and 1½ cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh it should feel warm to the touch when removed), 40–50 minutes.
While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 Tbsp. liquid remains, 8–10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 tsp. lemon juice into sauce season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces) let salmon sit 5 minutes before serving.
Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 tsp. lemon juice in a medium bowl season herb salad with salt.
Serve salmon with beurre blanc and herb salad.
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Here are some answers to the most frequently asked questions on how to bake salmon in the oven:
Salmon can be cooked generally at temperatures of 350F/175C - 375F/190C in the oven. Lower temperatures (below 350F) ensures more even cooking as opposed to higher temperatures, which often results in the outside of the fish cooking faster than the middle. Take into account that with residual heat, the salmon will continue to cook once it is taken out of the oven so it is always best to undercook the fish than overcook it.
You can test whether the salmon is cooked using a fork, similar to as you would test the doneness of a potato. Poke the salmon with the fork and if it slides in without any resistance then the fish is cooked. For larger pieces of salmon on the bone, if the flesh comes easily off the bone then it means that it is cooked.
Cooking times will depend on the thickness of the fish. This can take 3 minutes for thin 5mm sheets of salmon, or up to 30 minutes for a whole salmon. Smaller fillets will generally be cooked in 5-6 minutes.
Check if the salmon is fresh by first inspecting the eyes if it is a whole fish, then by checking the smell. Like with any fish, the eyes should be clear and not cloudy. The flesh should have a mild smell, but if it is pungent or ammonia-like then it has probably gone bad.
The flesh of the salmon should also appear translucent and feel firm when you press on it. If the colour looks off and there is a white film covering the flesh, then don’t go any further as it means that it has gone bad.
If using a whole fish, use chef Ramsay’s tip and double foil the salmon to make sure it is properly sealed and to prevent any tearing. Add a drizzle of olive oil or cooking spray on the foil, then place whatever herbs and vegetables you are using, followed by the fish. Fold over the foil and seal it, then place in the oven to cook at 375/190 for 25-30 minutes. The salmon is cooked if the flesh slides off easily from the backbone.
Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter.
Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through.
To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper.
Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside.
Whole Baked Fish Cuban-Style (Emeril Lagasse)
Fish and Chips (Emeril Lagasse)
Fish Tacos with Roasted Tomatillo Salsa (Emeril Lagasse)
Fish Tacos with Chipotle Crema and Salsa Fresca (Emeril Lagasse)
Beef Balls (Emeril Lagasse)
Tempura-Fried Fish Tacos with Tropical Salsa (Emeril Lagasse)
Easy Baked Striped Bass with Tomatoes, Rosemary and Olives (Emeril Lagasse)
Gulf Fish Beignets with Grilled Corn and Tomato Tartar Sauce (Emeril Lagasse)
English Fish n' Chips (Emeril Lagasse)
Codfish and Potato Chowder (Emeril Lagasse)
Kicked Up Fish and French Fries (Emeril Lagasse)
Carribean Lobster Stew with Spicy Fritters (Emeril Lagasse)
Northwestern Stuffed Fish with Baked Onions (Emeril Lagasse)
Seafood Stew with Sausage, Tomatoes, Herbs and Wine (Emeril Lagasse)
Potato Crusted Gulf Fish with a Grilled Mushroom Relish (Emeril Lagasse)
Citrus goes so well with all kinds of seafood or fish, so it’s worth a try to experiment! I paired up the salmon with a nice spinach salad, topped with this simple grapefruit vinaigrette, for a great healthy weeknight dinner. For dessert, we had raspberry-rhubarb crumble with vanilla ice cream. So delicious!