Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Food Timeline   ·   Videos   ·   Recipes   ·   Cooking Tips   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1BASS & SEABASS >>>> >  Sea Bass with Anise Tomatoes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



The Essential Diabetes Cookbook
by Antony Thompson
This is the sort of dish you would die for when sitting in a Greek tavern overlooking the sea. Unfortunately, it's usually just roasted or barbecued sea bass with a wedge of lemon, but this is what I dream of.
Serves 4


• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced
• pinch of hot red pepper flakes
• 2¼ Ib spinach, tough stems removed, shredded
• pinch of grated nutmeg
• salt and freshly ground black pepper
• 4 fillets of sea bass, about 6oz each, skin on, each fillet cut in 3 crosswise
• 3 tablespoons anise-flavored liqueur (ouzo, sambuca, Pernod)
• 3 tablespoons dry white wine
• 1 (14-oz) can chopped tomatoes
• 1 tablespoon flaked almonds
• 1 teaspoon chopped fresh tarragon
• new potatoes or brown rice, to serve


1. Heat half the oil in a large saucepan, add the garlic, and cook over low heat until the garlic turns golden. Add the hot red pepper flakes, then the spinach, and cook until wilted, about 5 minutes. Sprinkle some nutmeg over the top and season to taste with salt and pepper.

2. Set a colander over a bowl and drain the spinach well, pressing to remove as much liquid as possible. Retain the liquid, set aside, and keep the spinach warm.

3. Meanwhile, place a frying pan over medium heat and add the remaining oil. Cook the fish skin-side down for 4 minutes until the skin is golden and the flesh has nearly cooked through. Turn the fish over, then add the anise liqueur and white wine and cook until the liquid has almost evaporated, about 2 minutes. Remove the fish and keep warm.

4. Add the spinach liquid to the fish pan and boil vigorously to reduce, then add the tomatoes, flaked almonds, and tarragon and cook for 15 minutes until slightly thickened. Return the fish to the pan briefly to warm through.

5. Divide the spinach between individual warmed plates and top each with 3 pieces offish, then spoon over the sauce. Serve with new potatoes or brown rice.

Amount per portion: Energy 361 cals, Protein 43g, Fat 13g, Saturated fat 2.1g, Carbohydrate 11g, Total sugars 9.2g, Fiber 6.6g, Salt 1.95g, Sodium 768mg




   BASS & SEABASS >>>>    ·    Sea Bass, Tomatillo Relish    ·    Sea Bass with Anise Tomatoes    ·    Sea Bass with Fennel    ·    Sea Bass, Crunchy Baked    ·    Sea Bass with Fennel    ·    Sea Bass with Fruit Salsa    ·    Sea Bass, Grilled with Strawberry    ·    Seabass, Mediterranean    ·    Sea Bass with Melted Leeks    ·    Sea Bass, Olive Crusted Fillet    ·    Sea Bass, Pan Seared Chilean    ·    Sea Bass with Roasted Tomatoes    ·    Sea Bass, Shallow Poached    ·    Sea Bass with Tomatoes, Olives    ·    Smallmouth Bass, Grilled    ·    Striped Bass, Baked    ·    Striped Bass, Baked Stuffed    ·    Striped Bass, Best Broiled    ·    Striped Bass with Cashews    ·    Striped Bass Casserole    ·    Striped Bass, Grilled    ·    Striped Bass, Oven Fried    ·    Striped Bass, Pan Roasted    ·    Striped Bass w/Parmesan Cheese    ·    Striped Bass with Caper Sauce    ·    Striped Bass, Worcestershire Baked   

  Home   ·   About & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.