Roasted Striped Bass with Chive and Sour Cream Sauce

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
15 min
Cook:
40 min

Level:
Easy

Ingredients
  • For sauce:
  • 2/3 cup sour cream
  • 2 tablespoons water
  • 4 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped fresh chives
  • Freshly ground black pepper
  • For fish:
  • 6 (5-ounces) pieces striped bass fillet with skin
  • 1 1/2 tablespoons vegetable oil
  • 1 lemon, cut into 6 wedges
  • 2 ounces onion sprouts or garlic chive sprouts (2 cups)
  • Spicy Garlic Potatoes and Zucchini, recipe follows
  • Spicy Garlic Potatoes and Zucchini:
  • 2 pounds small yellow-fleshed potatoes (preferably fingerling)
  • 5 large garlic cloves, smashed with flat side of a large knife
  • 3 1/2 tablespoons vegetable oil
  • 3/4 teaspoon dried hot red pepper flakes
  • 1 lb baby zucchini, halved lengthwise
  • 1/2 teaspoon salt
Directions
For fish:

For the sauce: Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.

For the fish: Preheat oven to 450 degrees F. 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.

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.

Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.

Spoon 3 tablespoons sauce onto each of 6 plates and top with Spicy Garlic Potatoes and Zucchini. Squeeze 1 lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.

Spicy Garlic Potatoes and Zucchini:

Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, about 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.

Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and saute over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.

While sauteing potatoes, cook zucchini in a pot of boiling salted water until just tender, about 2 to 3 minutes, and then drain in a colander.

Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and saute over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.


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