food
Striped Bass with Quickly Stewed Green Beans & Tomatoes*
This basic method can be used to cook any firm, meaty fish fillet like snapper, grouper or salmon. Serve with Quickly Stewed Green Beans & Tomatoes and a drizzle of syrupy balsamic vinegar over the top.
Ingredients (Makes 4 servings)
Striped Bass |
|
| 4 | 6-8 oz. striped bass fillets |
| extra-virgin olive oil | |
| balsamic vinegar | |
Quickly Stewed Green Beans & Tomatoes | |
| 1 | tablespoon olive oil |
| 3 | shallots, cut into 1/4-inch rings |
| 2 | cups cherry, grape or plum tomatoes |
| 1 | pound green beans |
Instructions
Striped Bass- Preheat oven to 350 F.
- Rinse fish and pat dry with paper towels. Transfer to a large plate. Season both sides with salt and pepper and coat lightly with oil.
- Heat a large cast-iron skillet or nonstick frying pan over high heat until it is quite hot. If using a cast-iron skillet, coat the bottom lightly with oil.
- Place the fish skin-side up in the pan, reduce the heat to medium-high, and cook until well browned, about 5 minutes.
- Turn fillets over with a spatula and cook for 1 minute.
- Transfer pan to the oven and cook until the fish is nearly opaque in the centre, 7 to 10 minutes.
- Divide the fish among 4 plates and drizzle with balsamic vinegar.
- Heat a large frying pan over medium-high heat. Add oil, shallots, and a pinch each of salt and pepper, and sauté for 7 to 10 minutes. Add tomatoes, and cook until they begin to split and release their juices, about 3 to 4 minutes.
- Meanwhile, trim the stem end of the beans, leaving the pointy ends intact. Cut them into 2-inch lengths. Gently steam them using a basket-style vegetable steamer until they turn bright green, about 3 minutes.
- Turn off the heat and uncover, leaving the beans in the pot while the shallots and tomatoes cook.
- Add the green beans, 1/2 teaspoon salt, and 1/2 cup water to the frying pan. Cook over high heat for 5 minutes. Serve hot with fish.
*Find this and other great recipes in…
Recipes: A Collection for the Modern Cook
By Susan Spungen
A collection of easy recipes for home cooks, accompanied by 100 colour photos, in the same classic, simple style.
Note: This recipe has been adapted from its original.
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