The fifth in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
This recipe uses our Striped Bass. Striper is high in protein, relatively low in fat, and a good source of Omega-3 fatty acids.
Serves 4
For the Roasted Vegetables:
- 1 lb red or yellow potatoes, cut into bite sized pieces
- 1 bunch Baby Carrots
- 1 bunch French Breakfast Radishes
- Salt and Pepper
- 1 Tbsp Fresh Dill, chopped
- Olive Oil
Blanch Potatoes in boiling, salted water until they are cooked through. Remove, dry on paper towels, then toss with carrots, radishes, olive oil and dill. Roast at 400 degrees until nicely browned and carrots are cooked through.
For the Fish:
- 2 lbs Striped Bass
- Salt & Pepper
- 2 Cloves Garlic
- Ghee
- 1 pt Sugar Snap Peas, tops removed and cut in half
Season fish with salt and pepper. Sear in ghee over high heat to brown one side. Add garlic to pan and tilt pan with one hand while you spoon hot ghee over the top of the fish to get a nice garlic-ghee glaze over the top.
Finish cooking in the oven, approx. 5 minutes. Do not flip or move fish until you take it out of the oven. Place fillets onto serving plates and toss peas in remaining garlic-ghee. Sauté over high heat to lightly brown but still firm.
For the White Wine Sauce:
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1 Shallot, thinly sliced
- 1 cup Dry White Wine
- 1⁄2 cup Clam Juice
- 1 Tbsp Fresh Dill, chopped
- Salt and Pepper, to taste
Melt butter in a small pan, add flour and cook for a few minutes, stirring, to form a roux. Add white wine and reduce by two thirds. Add clam juice, dill, salt and pepper. Bring to a boil, then remove from heat and spoon around fish and roasted veggies. Top with sugar snap peas.