{"id":380,"date":"2016-02-11T17:41:59","date_gmt":"2016-02-11T17:41:59","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=380"},"modified":"2018-09-26T12:32:59","modified_gmt":"2018-09-26T12:32:59","slug":"buddys-soon-to-be-world-famous-sea-bass","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2016\/02\/11\/buddys-soon-to-be-world-famous-sea-bass\/","title":{"rendered":"Buddy’s Soon to be world famous Sea Bass"},"content":{"rendered":"

[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]<\/p>\n

I created this one myself – Didn’t even start with a mixture of other recipes…<\/p>\n

This is a 2 part recipe, one the fish and two the paste…<\/p>\n

I prepared the stuff for the paste before I started frying the fish then started cooking the paste after I turned the fish they were both done at the same time.<\/p>\n

HIGHLY RECOMMENDED!<\/p>\n

Preheat Oven:<\/strong>350\u00b0F | 175\u00b0C<\/h6>\n
Servings:<\/strong>2<\/h6>\n
Prep Time:<\/strong>15 minutes<\/h6>\n
Cooking Time:<\/strong>if done in parallel, 15-20 minutes<\/h6>\n

Fish:<\/h4>\n

Ingredients:<\/strong><\/h5>\n

 <\/p>\n

    \n
  • Little olive oil for the pan<\/li>\n
  • Sea Bass (I used whole and just cut off the heads to fit them into the pan)<\/li>\n
  • Salt and pepper<\/li>\n<\/ul>\n
    Directions:<\/strong><\/h5>\n
      \n
    1. Pre-heat the oven to 60-70c\/140-160f<\/li>\n
    2. Wash the fish<\/li>\n
    3. Cut off the heads<\/li>\n
    4. Dry the fish in paper towels<\/li>\n
    5. (optional) Salt and Pepper the fish in an out<\/li>\n
    6. Slice diagonal slots \u201c\/\u201d in the skin of the fish (looks nice)<\/li>\n
    7. Heat oil in a frying pan on high<\/li>\n
    8. Once the oil is hot put the fish in the pan and fry for 3 minutes<\/li>\n
    9. Turn the hob down to medium and fry for an additional 5 minutes without turning the fish<\/li>\n
    10. Turn the fish and fry for an additional 5-7<\/li>\n
    11. Place fish in the pre-heated oven while you make the paste<\/li>\n<\/ol>\n

      Paste:<\/h4>\n

      Ingredients:<\/strong><\/h5>\n

       <\/p>\n

        \n
      • 3 garlic cloves<\/li>\n
      • bunch of coriander<\/li>\n
      • 1 chili (I used a whole dried cayenne pepper, something with a kick will do, but it won’t be hot so don’t be scared)<\/li>\n
      • about an inch of ginger<\/li>\n
      • 2 spring onions<\/li>\n
      • Soy sauce<\/li>\n
      • Olive Oil<\/li>\n<\/ul>\n
        Directions:<\/strong><\/h5>\n
          \n
        1. Blitz the Garlic, ginger, chili, two pinches of salt and olive oil to get the consistency of pesto (a bit more oily than that)<\/li>\n
        2. Set aside garlic mixture<\/li>\n
        3. Blitz the coriander and spring onions<\/li>\n
        4. set that aside<\/li>\n
        5. Heat the garlic mixture in a small\/medium saucepan on high add a bit of soy sauce and stir till boiling\/frying<\/li>\n
        6. Add the coriander mixture stir till fully wilted<\/li>\n
        7. Remove from heat<\/li>\n<\/ol>\n

          Combine:<\/h4>\n

          Plate the fish and put a spoonfull or two of the paste mixture on top of the fish<\/h6>\n

          Alternative Fish:<\/h4>\n

          Side note, if you don’t want to fry the bass you can do the following<\/em><\/h6>\n

          Make the paste as described above<\/p>\n

          Directions:<\/strong><\/h5>\n
            \n
          1. Preheat the oven to 430\u00b0F | 220\u00b0C<\/li>\n
          2. Make 2 foil bags (to place the individual fish in)<\/li>\n
          3. Place a few lemon slices in the bags<\/li>\n
          4. Stuff the fish with the paste and place on top of the lemon slices then seal the bags<\/li>\n
          5. Place the parcels onto a baking tray then put into the oven<\/li>\n
          6. Bake for 25 minutes or so<\/li>\n
          7. Remove from foil bags and Combine as described above<\/li>\n<\/ol>\n

            [\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"

            [bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ] I created this one myself – Didn’t even start with a mixture of other recipes… This is a 2 part recipe, one the fish and two the paste… I prepared the stuff for the paste before I started frying the fish then started cooking the paste after […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-380","post","type-post","status-publish","format-standard","hentry","category-fish-n-seafood-mains"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=380"}],"version-history":[{"count":2,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/380\/revisions"}],"predecessor-version":[{"id":1459,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/380\/revisions\/1459"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}