Whole Striped Bass with Lemon and Mint

                                                                                                                                                                  Time: 30 mins

                                                                                                                                                                      Serve: 4

                                                                     1 lemon, cut in half                                                                                                             1 2-pound whole striped bass, cleaned, scored to the bone in 4 places on each side

                                                                     5 tablespoons extra-virgin olive oil                                                                                  1/2 cup chopped green onions (about 2)

                                                                     3 tablespoons (packed) chopped fresh mint plus 4 whole sprigs                                 1 tablespoon fresh lemon juice

                                                                     2 teaspoons dried oregano                                                                                              1 large garlic clove, coarsely chopped

1. Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut the other half into wedges. Place fish on foil.
2. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in a mini processor until coarse puree forms. Season the sauce with salt and pepper.
3. Reserve 3 tablespoons of sauce. Spread the remaining sauce inside the cavity and over the fish, rubbing into cuts in the flesh. Place lemon slices and mint sprigs in the cavity.
4. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.

The post 養殖鱸魚 (去內臟和去鱗) appeared first on Seafood Society.

                                                                                                                  Sea bass traybake with peppers, cherry tomatoes, and pine nuts

                                                                                                                                                         Time: 35 mins

                                                                                                                                                               Serve: 4

                                                          3 red peppers, cut into chunks                                                                                                       1 red onion, sliced

                                                         Glug extra-virgin olive oil, plus 2 tsp                                                                                               400g cherry tomatoes on the vine

                                                         185g marinated olives (we used Siciliana olives from the Real Olive Company)                        1 tbsp capers, drained

                                                         Glug white vermouth or dry white wine                                                                                         2 large pinches saffron strands

                                                         4 farmed sea bass fillets (about 150g each), skin-on                                                                    2 garlic cloves, sliced

                                                         2 tbsp toasted pine nuts                                                                                                                 Grated zest and juice 1 lemon

                                                         Handful fresh basil leaves                                                                                                               4 tbsp mayonnaise

                                                         Cooked couscous or flatbreads to serve

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
2. Add the tomatoes, olives (and any marinade), capers, and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
4. Scatter the fish with the pine nuts, lemon zest, basil, and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon, and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.

The post 養殖鱸魚柳 appeared first on Seafood Society.

The post 野生鱸魚柳 appeared first on Seafood Society.

     Whole Striped Bass with Lemon and Mint

                                                                                                                                                                  Time: 30 mins

                                                                                                                                                                      Serve: 4

                                                                     1 lemon, cut in half                                                                                                             1 2-pound whole striped bass, cleaned, scored to bone in 4 places on each side

                                                                     5 tablespoons extra-virgin olive oil                                                                                  1/2 cup chopped green onions (about 2)

                                                                     3 tablespoons (packed) chopped fresh mint plus 4 whole sprigs                                 1 tablespoon fresh lemon juice

                                                                     2 teaspoons dried oregano                                                                                              1 large garlic clove, coarsely chopped

1. Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut other half into wedges. Place fish on foil.
2. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in mini processor until coarse puree forms. Season sauce with salt and pepper.
3. Reserve 3 tablespoons sauce. Spread remaining sauce inside cavity and over fish, rubbing into cuts in flesh. Place lemon slices and mint sprigs in cavity.
4. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.

The post 養殖鱸魚 appeared first on Seafood Society.