Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon Recipe

Name: Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute; 4 cups fresh orange juice, reduced to 1/4 cup; 1/4 cup sherry vinegar; 2 teaspoons Dijon mustard; 1 cup olive oil; Salt and freshly ground pepper; 4 (1 pound) whole striped bass, cleaned and scaled; Olive oil; Salt and freshly ground pepper; 2 large red beets, trimmed of all but 1-inch of greens; 2 large yellow beets, trimmed of all but 1-inch of greens; 6 tablespoons olive oil, divided; 1/4 cup fresh lemon juice; 1 tablespoons finely chopped tarragon; 1 teaspoon honey; 4 cups mesclun, washed and dried; 8 ounces soft goat cheese, crumbled; 1/4 cup toasted pine nuts

Servings: persons

2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute
4 cups fresh orange juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 cup olive oil
Salt and freshly ground pepper
4 (1 pound) whole striped bass, cleaned and scaled
Olive oil
Salt and freshly ground pepper
2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoons finely chopped tarragon
1 teaspoon honey
4 cups mesclun, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

1
Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth.
2
With the motor running, slowly add oil until emulsified.
3
Season with salt and pepper to taste.
4
Preheat oven to 425 degrees F. Brush fish with olive oil on both sides and season with salt and pepper to taste.
5
Heat 2 tablespoons of oil in 2 medium saute pans over high heat.
6
Saute each fish on one side until lightly golden brown, about 3 to 4 minutes.
7
Turn over and place in the oven and continue cooking for 8 to 10 minutes.
8
Remove and serve each person 1 whole fish drizzled with vinaigrette.
9
Preheat oven 400 degrees F. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil.
10
Place beets on a baking sheet and let roast for 1 hour or until tender.
11
Remove from foil and let cool slightly.
12
Peel and cut into 1-inch dice.
13
Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper.
14
Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette.
15
Sprinkle with pine nuts.

1205

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute, 4 cups fresh orange juice, reduced to 1/4 cup, 1/4 cup sherry vinegar, 2 teaspoons Dijon mustard, and more.

Yes, Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon

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