Sunday, January 20, 2013

Two new ways to prepare fish

Roasted whole sea bass stuffed with lemon and garlic.

We use the roast/convection oven setting.

My wife dazzled me last week with a sweet-pepper, onion and garlic sauce for flounder fillets, and roasted whole sea bass stuffed with lemon and garlic.

The fillets were $7.99 a pound at Costco Wholesale in Hackensack, and the sea bass were $5.99 a pound at H Mart, the Korean supermarket in Englewood.

Sea bass seem to have fewer bones and more flesh than some other whole fish, including red snapper and striped bass.

For the sauce, my wife cut up 2 sweet peppers and an onion, and put them in a blender with bottled lemon juice.

Tastes better than it looks. Flounder with sweet-pepper sauce, right.

The purée went into a non-stick pan with a couple of ounces of olive oil, and they were heated to a gentle boil.

I seasoned the flounder with the juice from a Meyer Lemon and Organic No-Salt Seasoning from Costco, and placed the fillets in the sauce in two layers before covering the pan and turning up the heat to medium.

The fillets were ready in 20 minutes. The same sauce can be used with pasta, especially If you add a drained can of diced tomatoes or tomato sauce.

For the sea bass, my wife trimmed lemon slices and peeled garlic, stuffed them in the cavity, and seasoned the fish inside and out. She also scored the flesh in three places on each side.

She roasted the small fish in the oven at 375 degrees for 30 minutes.

No comments:

Post a Comment

Please try to stay on topic.