I’m trying my own concotion with this recipe that combines some of my favorite flavors from published recipies. It’s a bit simplified from the others using a few spices, shallots, olive oil and lemon.
My goal is to enhance the mild flavor of the sea bass with the sweetness of the shallots and brightness of the lemon.
Before I get too involved in this post, let me state for the record:
1. I am not a trained chef or nutritionist.
2. I am not a medical professional.
3. I am not a professional photographer.
Ingredients
4 Sea Bass Fillets, 6 oz each
2 Tablespoons Extra Virgin Olive Oil
4 Tablespoons Lemon Juice.
2 cups thin sliced shallots
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1/2 teaspoon ground Paprika
Preparation
- Rinse the sea bass fillets and pat dry.
- Peel the shallots and slice.
- Juice the lemon and mix with the olive oil.
- Measure spices into a small bowl and mix.
Cooking
- Line a baking pan with foil.
- Sprinkle sea bass with salt and pepper on both sides and place in baking pan
- Layer sliced shallots on top of the sea bass
- Sprinkle the spices on top of the shallots, then pour the lemon/olive mixture over shallots and sea bass.
- Bake in a 400 degree oven for 15 to 20 minutes until the fillets reach a temperature of 145 degrees.
Just a few notes …
I like to get wild caught fish when ever available and will normally choose frozen before going to the counter. I especially will not purchase fish if it smells fishy. You can get pre-squeezed lemon juice or fresh squeeze yourself. I prefer fresh lemons.
You can serve immediately. However, I store the fillets in the refridgerator and create a plate with veggies and couscous to heat up in the microwave throughout the week. It only takes about 90 seconds to 2 minutes in the microwave. I would not keep it in the fridge over 6 to 7 days.
I like the cumin, corriander, paprika mix but the proportions above seemed a bit much with this first take on my own sea bass recipe. I think the amount overpowered the freshness of the lemon/shallots. That’s not to say I won’t fix this specific recipe again, I might just go a bit lighter on the spices, maybe half the amount. I am contemplating another spice mixture with fresh basil and parsley. Instead of pouring the mixture over the fish while cooking mix the herbs in with the lemon and oil to use it as a marinade.
Inspiration
Before venturing out to play with my own mix of flavors, I tried some recipies on line that I really liked. Please also try these excellent dishes:
https://www.themediterraneandish.com/mediterranean-pan-seared-sea-bass-recipe/