Striped Bass With Salsa Verde And Mediterranean Roasted Vegetables

Name: Striped Bass With Salsa Verde And Mediterranean Roasted Vegetables
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 teaspoon anchovy paste; 1 inches rounds; 1 Tbsp capers; 1 Tbsp chopped chives; 3 smalls 3-4 Japanese eggplant (1 small regular), cut into; 2 Tbsps lemon juice (about ½ lemon); 170 grams marinated artichoke hearts, drained and rinsed; 2 Tbsps olive oil; 1 Tbsp chopped parsley; 1 red onion, quartered and sliced; 0 teaspoons salt; 340 grams striped bass filet, skin-on olive oil

Striped Bass With Sals From preparation to the plate, this recipe takes about 40 minutes. A mixture of onion, olive oil, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Ingredients

Servings:

1teaspoon

anchovy paste 1inches

rounds 1Tbsp

capers 1Tbsp

chopped chives 3smalls

3-4 Japanese eggplant (1 small regular), cut into 2Tbsps

lemon juice (about ½ lemon)170grams

marinated artichoke hearts, drained and rinsed 2Tbsps

olive oil 1Tbsp

chopped parsley 1

red onion, quartered and sliced 0teaspoons

salt 340grams

striped bass filet, skin-on olive oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.