Recipe courtesy of Debra Ponzek

Wild Striped Bass with Heirloom Tomato Vinaigrette and Provencal Olive Potatoes

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Tomato Vinaigrette:

1/4 cup champagne vinegar

1/8 teaspoon salt

1/2 cup extra virgin olive oil

2 medium tomatoes diced (2 cups)

1 teaspoon fresh thyme, chopped

Freshly ground pepper to taste


1/2 cup pitted fresh green olives (25)

4 cloves roasted garlic

1/2 cup extra virgin olive oil

8 to 10 white creamer potatoes, peeled and cut into chunks

16 nicoise olives, pitted and chopped

Salt and pepper to taste

Wild Striped Bass:

4 (6 -8 ounce ) wild striped bass fillets

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon butter


  1. In medium bowl combine vinegar and salt; whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper; set aside


  1. In small food processor, puree green olives, garlic and oil. Remove and set aside. In medium pan cover potatoes with cold water, bring to a boil. Simmer 15 to 20 minutes until tender, drain well. Transfer to mixer bowl, process using paddle. While mixing, drizzle in oil mixture until smooth. Fold in nicoise olives, season with salt and pepper.

Wild Striped Bass:

  1. Preheat oven to 400 degrees. Season with salt and pepper . In large saute pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil.

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