You are here

Striped Bass With Heirloom Tomatoes And Herbs

Healthycooking's picture
Ingredients
For fish
  Striped bass fillets 24 Ounce (4 Fillets Of 6 Ounce Each)
  Kosher salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Olive oil 1 Teaspoon
For salad
  Tomatoes 1 1⁄2 Pound, cut into 1/2 inch thick slices
  Kosher salt 3⁄4 Teaspoon, divided
  Fresh mint leaves 1⁄2 Cup (8 tbs)
  Fresh basil leaves 1⁄2 Cup (8 tbs)
  Fresh flat leaf parsley leaves 1⁄2 Cup (8 tbs)
  Fresh chervil 1⁄2 Cup (8 tbs)
  Sliced chives 1⁄2 Cup (8 tbs) (1 Inch Slices, Fresh One)
  Extra virgin olive oil 1 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Sorrel leaves 8 , coarsely chopped
Directions

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 to pan, skin-side down.
Cook 2 minutes or until skin is browned; turn fish over.
Reduce heat to medium ; cook 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; sprinkle evenly with 1/4 teaspoon salt.
Let stand for 10 minutes.
Combine 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 1/4 cup herb mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Fish

Rate It

Your rating: None
4.173335
Average: 4.2 (15 votes)