Bass dishes are the perfect solution for times when you want something healthy, easy to cook and with a great taste. Widely available, this type of fish is relatively inexpensive and can be cooked in a variety of ways, according to your own liking. Some of the most appreciated recipes are featured below, so you have where to choose from.
Roasted Bass with Carrots
This recipe is one of the most popular ways of cooking bass, appreciated for the excellent taste and relative ease. To begin with, you will need 1 cup of quinoa, 1 pound of sliced carrots (you can buy them as a whole and slice them at home), 1 onion, oil, bass fillets without the scales and parsley with paprika for seasoning.
You can start by heating the oven to approximately 400 degrees Fahrenheit and by cooking the quinoa as specified on the package it is delivered with. Put the carrots and onions on a baking sheet, together with about 2 tablespoons of oil and season according to your taste, and then roast everything until the carrots soften (it usually takes about 15 minutes for this to happen). Use a kitchen brush to equally spread two more tablespoons of oil on the fish fillet, and season with paprika, salt, and pepper. Nestle the bass in the carrots and roast for 10 to 15 minutes, and then place the dish over the quinoa, sprinkling with parsley. You can serve with lemon wedges too.
Bass can be used to prepare some amazing starters too. These sandwiches are ideal for the New Year’s Eve dinner or for a birthday party where you want to surprise the guests with something unique.
You will need a small red onion, red wine vinegar, oil, a skinless bass fillet, crushed fennel seeds and plain yogurt. Fresh dill leaves are also required as well as rye bread and horseradish.
While heating the oil in a nonstick skillet, season the fish with the fennel seeds, salt, and pepper and put the onions and vinegar together in a bowl, stirring occasionally until it gets soft. Cook the bass for about 3-5 minutes per side and put it on a plate once done, where you can cut it into pieces.
Spread the horseradish, capers, and yogurt on the bread and then add the fish and onion dividing as evenly as possible. The bread can be baked too if you want it to be crispier.
Bass Tacos with Grapefruit Salsa
A dish that can be used as a starter or as a main course just as well, the bass Tacos are perhaps the most innovative and original way of serving the fish fillet. You will need some oil, skinless bass fillets, coriander, a grapefruit, an avocado and corn tortillas. For serving, you can choose fresh chives or something else that you like.
While heating two tablespoons of oil in a skillet, season the fish with 3 or 4 spoons of coriander, salt, and pepper and chop the grapefruit and avocado. Cook until the bass becomes opaque, about 3 minutes per side, and then put it on a plate to chop it into pieces.
Put the grapefruit and avocado together, along with some oil, salt, and pepper. Stir until they become combined and then top the tortillas with the fish and grapefruit salsa. Sprinkle with chives and then it is ready for serving.
Warm Bass Salad
A healthy way to start your dinner is with this great fish salad that is not only delicious but also easy to make and enjoy. The ingredients required are olive oil, skinless bass fillets, fresh lemon juice, mustard, eggs, olives, some anchovy fillets, boiled potatoes and green beans.
While the oil is heating in a nonstick skillet, you can season the fish with salt and pepper and whisk together the lemon juice, mustard and the remaining oil with salt and pepper in a bowl. Cook the fish until it becomes opaque, this meaning approximately 3 to 5 minutes per side.
Before serving the dish, cut the fillet into pieces and arrange it on a plate with the boiled eggs, anchovies, potatoes and green beans. Pour the dressing over the salad and you are done.
For the main course, you can opt for this bass recipe that is greatly popular amongst people. The results are excellent, and it is not that hard to cook, nor is it time-consuming.
To cook this dish, you will need two large garlic cloves, fresh parsley, anchovy and Dijon mustard, mayonnaise, lemon zest and juice, bass steaks, chopped scallions, olive oil and drained capers. It can be served with lemon wedges or baked potatoes, according to your preferences.
Preheat the oven to 500 degrees Fahrenheit and line a pan with aluminum foil. While you are waiting for the oven to become hot enough, place the garlic, parsley, anchovy paste and the mustard in a food processor and mince the garlic. Put the mayonnaise, lemon zest and juice, salt and pepper and keep grinding until everything turns into a smooth sauce.
Place the fish in the pan, spreading it with sauce on both sides and with the scallions.
Roast it for 10 to 15 minutes after you have allowed it to sit for about 10 minutes, and, once done, allow it ten more minutes to stand. Cook the capers until they are a little crisp in a frying pan, and then serve the dish hot and with lemon wedges and the remaining sauce.
Bass with Herbs and quick Aioli
Albeit being quite time-consuming, this recipe is not so difficult to cook and very delicious. It requires one medium baked potato, olive oil (at least eight tablespoons), four pieces of striped bass with skin, dill, flat-leaf parsley, lemon and two limes, garlic, egg yolks and sugar.
Bake the potato for about 45 minutes, until it becomes tender and preheat the oven to 400 degrees Fahrenheit. Spread about a sheet of foil on a flat surface with half of it hanging off the counter, and put the fish onto the foil. Season the flesh side of the fish and sprinkle with dill, parsley and lemon slices.
Add two tablespoons of oil on the bass and fold the foil back over the fish, leaving some air in the package. Roll the top of the foil twice, making a window at the top and leaving about 6 inches between it and the fish.
Put the garlic cloves in a food processor and finely chop it, adding the egg yolks and blending them. Add the potato and combine while adding olive oil (about ½ of a cup). Season to taste before removing adding this sauce over the flesh side of the fish fillet. To serve, drizzle with the aioli and break open the foil.
Grilled Sea Bass with Jalapeno-Mango Salsa
This easy to cook dish is recommended for those who really like spicy and exotic food. You will need two pieces of sea bass, olive oil, one lime and cooked white rice for preparing the fish itself.
The Jalapeno-Mango Salsa requires two tablespoons of oil, two jalapenos, two tablespoons of chopped cilantro, two mangoes, one lime and a red onion already minced.
The Salsa is prepared by heating the vegetable oil in a small pan, lightly frying the jalapenos afterward for about 5 minutes. Once cooled, stem seed and chop them; put them in a mixing bowl and add the cilantro, mangoes, lime juice and seasoning. Heat another pan and drizzle the fish with oil, after seasoning it. Place it onto the hot pan and cook until it becomes opaque; top with the Jalapeno-Mango Salsa and serve it with lemon wedges and rice.
Coconut Bass with Rice Noodles
Another exotic dish, the coconut bass has a unique flavor and taste, without requiring too much time spent cooking it or preparing the ingredients – these are: rice noodles, canola oil, 4 scallions, 2 tablespoons of red curry paste, one 15 ounce can with coconut milk, two tablespoons of fish sauce and 1 pound of boneless bass fillet. Red chilies and lime wedges can be used for serving.
Cook the rice noodles as recommended on the package and, in the meanwhile, heat oil in a large pan or pot.
Add the scallions and curry paste, frying them for about 7 minutes until they become tender. Boil the coconut milk and the fish sauce and simultaneously prepare the fish, cooking it until it becomes opaque (usually this takes less than 5 minutes). Serve the dish topped with cabbage or with chilies and lime wedges, according to your own taste.
Bass, Bacon and Arugula Sandwich
We end our list with an amazing dish, easy to cook, fresh and healthy as well as delicious. To make these sandwiches you will need white sandwich bread (you can toast it if you like it crispier), two skinless bass fillets halved lengthwise, pesto, mayonnaise, four slices of bacon and one bunch of arugula without the thicker stems.
You can start by cooking the bacon in a non-stick skillet until it becomes crisp, transfer it to a plate once done.
Season the fish with approximately one-quarter of a teaspoon each of pepper and salt, cooking in the same skillet where the bacon once was. Do not leave it too much – 2 minutes are enough for each side. Put the mayonnaise and pesto together in a bowl, dividing the mix on the bread together with the bacon, bass, and arugula.