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Striped Bass With Heirloom Tomatoes And Herbs

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  Striped bass fillets 24 Ounce
  Kosher salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Olive oil 1 Teaspoon
  Tomatoes 1 1⁄4 Pound, cut into 1/2-inch-thick slices (3 tomatoes)
  Kosher salt 3⁄4 Teaspoon, divided
  Fresh mint leaves 1⁄3 Cup (5.33 tbs)
  Fresh basil leaves 1⁄3 Cup (5.33 tbs)
  Fresh flat leaf parsley leaves 1⁄3 Cup (5.33 tbs)
  Fresh chervil 1⁄3 Cup (5.33 tbs)
  Fresh chives 1⁄3 Cup (5.33 tbs) (1 -inch slices)
  Extra virgin olive oil 1 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Sorrel leaves 8 , coarsely chopped

1. To prepare fish, sprinkle fillets evenly with 1/4 teaspoon salt, black pepper, and red pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add fillets, skin-side down. Cook for 2 minutes or until skin is browned, turn fish over. Reduce heat to medium, and cook for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. To prepare salad, place tomato slices in a medium bowl, and sprinkle evenly with 1/2 teaspoon salt. Let stand for 10 minutes. Combine the remaining 1/4 teaspoon salt, mint, and remaining ingredients in a small bowl, tossing gently.
3. Divide tomato slices evenly among 4 plates. Top each serving with 1 fillet and 1/2 cup herb

Recipe Summary

Difficulty Level: 
Side Dish

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Striped Bass With Heirloom Tomatoes And Herbs Recipe