Wild Striped Bass with Tomato Fondue

Name: Wild Striped Bass with Tomato Fondue
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 larges garlic cloves, unpeeled; 1 Tbsp extra-virgin olive oil; 2 Tbsps thinly sliced sage; 6 servings Salt and freshly ground pepper; 1 large shallot, minced; 1 kilograms wild striped bass fillets with skin, skin scored; 907 grams assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges; 2 Tbsps unsalted butter; 1 Tbsp vegetable oil

Wild Striped Bass with Tomato Fondue might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 32g of protein, 13g of fat, and Head to the store and pick up shallot, striped bass fillets, sage, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Preheat the oven to 35

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Oven

Wrap the garlic in foil and bake for 30 minutes, until soft.

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Garlic

Wrap

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Oven

Aluminum Foil

Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper.

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Salt And Pepper

Garlic

Sage

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Bowl

In a deep skillet, heat the olive oil.

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Olive Oil

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Frying Pan

Add the shallot and cook over low heat until softened, 2 minutes.

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Shallot

Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.

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Salt And Pepper

Tomato

Butter

Garlic

Sage

In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes.

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Salt And Pepper

Vegetable Oil