Recipe courtesy of Rocco DiSpirito

Striped Bass with Caviar and Lemon Zest

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  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

2 red onions, peeled and cut in half

Sea salt

4 (6-ounce) striped bass fillets, skinned and deboned

2 tablespoons water

1/2 pound unsalted butter, cut into small cubes

2 lemons, zested

2 ounces Sevruga caviar

12 chives tips 4-inches in length

Directions

  1. Preheat oven to 350 degrees. Place onions, cut side up, on baking sheet. Sprinkle with sea salt. Bake for 20 to 25 minutes until onions collapse. Remove from oven when done. Wrap individual portions of fish in plastic wrap. Put water in a pan, enough to cover fish, and bring to 160 degrees. Place fish in water and poach until done, about 15 minutes. For caviar sauce, bring 2 tablespoons water to boil in small saucepan. At boil, add butter in small amounts, whisking continuously. Continue to add butter in small portions until all has been added. Whisk until sauce is creamy. Remove from heat. Add lemon zest and caviar, gently fold in, being careful not to break caviar eggs. Place red onion in center of plate. Place unwrapped fish on onion. Spoon caviar butter over top of fish. Garnish with chive points.;