Baked sea bass with Asian greens: Jamie Oliver & Bart’s Fish Tales 5:35 Fish & seafood Oct 4, 2015 - This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining Cover with foil and bake until tender, about 1 hour.
Add the garlic, ginger, and cumin and cook, stirring, for 1 minute.
Remove the potatoes and garlic from the oil. Chop the basil finely and mix with the crumbled pancetta. Arrange the fish on plates with the pancetta/basil mixture. Add the onion and cook for 7 minutes or until soft. More Less. Smoky pancetta cod: Jamie Oliver 4:56 Fish. Serve with Beluga lentils and vegetables. Jamie's healthy recipe for smoky pancetta cod with lentils, fresh from Five Ingredients: Quick and Easy Food. Pan Fried Sea Bass with Lentils January 2, 2015 January 8, 2015 TheseNovelThoughts This is a healthy, nourishing dish for that time of year when most people are coming down with a cold, and the rest are desperately trying to dodge germs to avoid being ill for a Christmas party, or Christmas day. SERVING. Serves 2 Ingredients Extra virgin olive oil 1 small onion, finely chopped 1 carrot, peeled and small diced 1 celery stick, split into three then sliced 150g Puy lentils, rinsed 2 bay leaves ½ small Put the pancetta slices on a baking sheet on the bottom shelf and warm for 2–3 min., then crumble. 4. 10, Transfer fish to a baking pan, surround with vegetable-lentil mixture, and bake, covered with a foil, for 10 minutes or until steak flesh turn pale white. In a large saute pan, over medium heat, add 2 tablespoons of the potato oil. Sea bass is available whole and un-gutted, or in prepared fillets (you can ask your fishmonger to gut and fillet the fish for you). Heat oven to 400° F. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Season with salt and pepper.
Serve Baked Curried Sea Bass with Lentils garnished with fresh herbs. Season the fish with salt and pepper. Add the lentils and broth and bring to a boil. 5.
11. Preparation. The skin is rarely removed. Arrange 1 slice of prosciutto and 1 sage leaf on the flesh side of each fillet; secure with toothpicks. Remove from the oven and cool the potatoes completely in the oil. Reserve 1/4 cup plus 2 tablespoons of the oil.