Striped Bass with Heirloom Tomato Scampi

Name: Striped Bass with Heirloom Tomato Scampi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters tightly packed hand-torn fresh basil leaves; 1 Tbsp drained, chopped capers; 4 celery ribs, sliced 1/4 inch thick; 59 milliliters dry white wine; 1 Tbsp fennel seeds, toasted in a dry skillet; 6 garlic cloves, finely chopped; 1 kilograms mixed heirloom tomatoes, cut in wedges; 1 Grated zest and juice of lemon; 2 Tbsps olive oil; 1 Tbsp red wine vinegar; 4 servings Salt and freshly ground black pepper; 2 shallots, finely diced; 680 grams striped bass fillets each); 1 bunches thyme sprigs

Striped Bass with Heirloom Tomato Scampi might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 35g of protein, 12g of fat, and Head to the store and pick up striped bass fillets, shallots, thyme sprigs, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It works well as a main course.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan.

Ingredients you will need

Salt And Pepper