“Bass in a bag”
Striped bass in parchment
Serves 4
1 large bass filet, cleaned, sliced into 4 serving pieces and dried
1 cup grape tomatoes, halved
1 leek, halved lengthwise & chopped
1 tablespoon chopped fresh basil
A splash of dry white wine
olive oil
Salt (kosher or sea) & freshly ground black pepper
4 pieces of parchment paper, about the size of a standard piece of paper (8” x 11”).
Preheat the oven at 375º
The preparation is bit like an assembly line:
1. Place each piece of paper next to the other.
2. Add the fish first, in the center of each piece of parchment. Brush the top of the fish with a thin coat of olive oil and season with salt & pepper.
3. Place the leeks, tomatoes and basil over the bass dividing amounts evenly over each piece of fish.
4. Start to fold up the edges of the parchment around the fish and pour in a splash of white wine (about 2 tablespoons for each).
5. Fold the parchment over the fish. First, take the top piece and fold it over the fish. Then fold the bottom piece over the top piece.
Then fold each of the side pieces under the fish. Try not to loose any of the liquid inside.
6. Cook on a sheet pan for 15 minutes or until the fish is opaque and flaky.
Serve in the “bag” or remove.
If you do not want to use parchment, this dish can also be done in a roasting pan or baking dish, covered with foil.
Filet of flounder with sliced almonds
Serves 4
4 fresh flounder filets, cleaned and dried thoroughly
1 cup all-purpose flour
1 1/2 teaspoons kosher or sea salt
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons olive oil
1/4 cup sliced almonds
1 tablespoon chopped fresh parsley
The juice and finely chopped zest of 1 lemon
1. Combine flour, salt and pepper in a dish or shallow bowl. Dredge filets in mixture on all sides, shake off excess and set aside.
2. Over medium high heat, place the butter and oil in a large sauté pan (preferably nonstick).
When the butter begins to bubble, place the filets in the pan. Cook until golden, about 3 to 4 minutes on each side.
3. Transfer filets to a serving platter.
4. Turn off the heat and place the almonds, parsley, lemon zest and lemon juice into the pan with the butter and oil.
Let cook for a few seconds and spoon over the filets.
We like to serve this fish dish with rice and French green beans.
*Adapted from Martha Stewart Living©
Cod on a Bed of Potatoes with Bacon and Leeks
Serves 4
1 large cod filet, cleaned, sliced into 4 serving pieces and dried
2 leeks, halved lengthwise and chopped
8 small red potatoes, cut into eighths
5 slices of bacon, sliced into 1/2 inch pieces
olive oil
Salt (kosher or sea) & freshly ground black pepper
1. Preheat the oven to 400°
2. Place the potatoes in a roasting pan, season with 1/4 teaspoon salt & a few turns of pepper and toss with 1 tablespoon of oil.
Roast for approximately 30 minutes or until the potatoes are starting to brown.
3. Then add the leeks, 1 tablespoon oil and 1/4 teaspoon of salt.
Continue to roast until potatoes are brown and tender and leeks are soft (approximately 30 minutes more).
4. Meanwhile, fry the bacon until golden and crispy. Slice into 1/2 inch pieces and set aside.
5. When the potatoes and leeks are done, brush a thin coat of olive oil over the fish and season with salt & pepper.
6. Toss the bacon in with the potatoes and leeks and place the fish on top.
Place back in the oven and cook until fish is opaque and flaky (approximately 10 minutes).
Serve immediately. Enjoy!
*** If you have any fish recipes to share please feel free to post below and I will add that to this page
