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home > recipes > seafood > baked whole sea bass
from Chicago, IL A good choice for a main dish when you are serving a large group-a dramatic presentation, and easy to prepare. 2 medium firm tomatoes (12 ounces total), 1 large onion (about 9 ounces), peeled 1 medium green pepper (about 5 ounces), cored and seeded 1 medium red pepper (about 5 ounces), cored and seeded 1 medium yellow pepper (about 5 ounces), cored and seeded 1/2 cup white wine 3 tablespoons dark raisins 1 whole sea bass, head and tail attached, scaled and gutted (about 2 pounds) 1/2 teaspoon olive oil 1 large garlic clove [about 1/6 ounce, peeled and cut into slivers 3 tablespoons unsalted butter, cut into small pieces 1 bay leaf, crumbled 1/4 teaspoon dried rosemary Salt and freshly ground black pepper Slice the tomatoes with the ultra thick slicing disc of a food processor. Reserve. Slice the onion with the thick slicing disc and reserve. Cut the peppers lengthwise into 1-inch strips. Reserve. Pour the wine over the raisins to marinate for 30 minutes. Make a diagonal slash on each side of the fish, about 1/4-inch [6mm] deep and 2 inches long. Oil the fish on both sides and stuff each slit with a few garlic slivers, butter pieces, a small piece of bay leaf, a pinch of rosemary, salt and pepper. Lightly salt and pepper the outside of the fish. Fill the cavity of the fish with a few slices of tomato and onion, pepper strips, the remaining butter, bay leaf, garlic, rosemary, salt and pepper. Preheat the oven to 350F. Place the stuffed fish in a well-buttered roasting pan and strew the remaining vegetables around it. Cover the pan with aluminum foil and bake in the center of the preheated oven for 10 minutes. Remove the foil and bake 10 minutes more. Carefully turn the fish over and bake for 5 minutes. Pour the wine and raisins over the fish and bake 5 minutes longer. Makes 4 servings of about 6 ounces each

Baked Whole Sea Bass


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keyword: baked
keyword: whole
ethnicity: italian
recipes for seafood
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

A good choice for a main dish when you are serving a large group-a dramatic presentation, and easy to prepare.
2 medium
firm tomatoes (12 ounces total),
1 large
onion (about 9 ounces), peeled
1 medium
green pepper (about 5 ounces), cored and seeded
1 medium red pepper (about 5 ounces), cored and seeded
1 medium yellow pepper (about 5 ounces), cored and seeded
1/2 cup
white
wine
3 tablespoons dark raisins
1 whole
sea
bass, head and tail attached, scaled and gutted (about 2 pounds)
1/2 teaspoon
olive oil
1 large
garlic clove [about 1/6 ounce, peeled and cut into slivers
3 tablespoons
unsalted
butter, cut into small pieces
1
bay leaf, crumbled
1/4 teaspoon dried
rosemary
Salt and freshly ground black pepper

Slice the tomatoes with the ultra
thick slicing disc of a food processor. Reserve. Slice the onion with the thick slicing disc and reserve.

Cut the peppers lengthwise into 1-inch strips.
Reserve. Pour the
wine over the raisins to marinate for 30 minutes. Make a diagonal slash on each side of the fish, about 1/4-inch [6mm] deep and 2 inches long. Oil the fish on both sides and stuff each slit with a few garlic slivers, butter pieces, a small piece of bay leaf, a pinch of rosemary, salt and pepper. Lightly salt and pepper the outside of the fish.

Fill the cavity of the
fish with a few slices of tomato and onion, pepper strips, the remaining butter, bay leaf, garlic, rosemary, salt and pepper.

Preheat the oven to 350F.

Place the stuffed
fish in a well-buttered roasting pan and strew the remaining vegetables around it. Cover the pan with aluminum foil and bake in the center of the preheated oven for 10 minutes. Remove the foil and bake 10 minutes more. Carefully turn the fish over and bake for 5 minutes. Pour the
wine and raisins over the fish and bake 5 minutes longer.

Makes 4 servings of about 6 ounces each



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