Roasted Striped Bass with Chive and Sour Cream Sauce
A elegant dish featuring crispy-skinned striped bass fillets served with a creamy chive sauce. The fish is seared until golden and finished in the oven, then paired with spicy garlic vegetables and fresh sprouts.
Ingredients
- •⅔ cup sour cream
- •2 tablespoons water
- •4 teaspoons fresh lemon juice
- •¼ teaspoon salt
- •½ cup fresh chives
- •6 pieces striped bass fillet
- •1½ tablespoons vegetable oil
- •1 whole lemon
- •2 oz onion sprouts
- •1 serving spicy garlic potatoes and zucchini
Cooking Instructions
- 1.
Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
5 min
- 2.
Preheat oven to 450°F.
10 min
- 3.
Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
10 min
- 4.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
8 min
- 5.
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
8 min
- 6.
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
5 min
- 7.
*Available at farmers markets.
