Recipe courtesy of Food Network Kitchen
Striped Bass With Artichokes and Olives
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top. 

Photograph by Antonis Achilleos

IDEAS YOU'LL LOVE

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish

Recipe courtesy of Al Forno

Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad

Recipe courtesy of Anne Burrell

Wild Striped Bass with Heirloom Tomato Vinaigrette and Provencal Olive Potatoes

Recipe courtesy of Debra Ponzek

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking