Striped Bass With Tomato And Basil Cream
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Olive Oil1 cup
Scallions (chopped)1 large
Tomato (ripe, chopped)1 cup
Heavy Cream3 tbsps
Butter1
SaltDirections:
1
Preheat the oven to 375 degrees F
2
Make cream sauce: Heat oil in a small saucepan over medium heat
3
Add scallion and saute until tender
4
Add tomato and basil
5
Add chardonnay and cook until liquid is reduced by half
6
Add heavy cream, reduce the heat, and simmer until the desired thickness is reached
7
Keep warm until ready to serve
8
After you have started the sauce, bake the fillet: place butter, chardonnay, and verjus in a baking pan
9
Season fish with salt and pepper and place in pan
10
Bake for 5 to 7 minutes, or until fish is cooked through; the fish should be opaque throughout and a knife should slide in easily
11
Place fillets on a serving plate and spoon over the sauce
12
Serve with a fresh crusty baguette and a crisp green salad