Wild Striped Bass With Heirloom Tomato Vinaigrette And Provencal Olive Potatoes
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Champagne Vinegar1
Salt1 cup
Virgin Olive Oil (extra)1 tsp
Thyme (fresh, chopped)4 cloves
Roasted Garlic2 tbsps
Olive Oil1 tbsp
ButterDirections:
1
In medium bowl combine vinegar and salt; whisk until salt is dissolved
2
Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified
3
Fold in tomatoes and thyme, season with pepper; set aside; In small food processor, puree green olives, garlic and oil
4
Remove and set aside
5
In medium pan cover potatoes with cold water, bring to a boil
6
Simmer 15 to 20 minutes until tender, drain well
7
Transfer to mixer bowl, process using paddle
8
While mixing, drizzle in oil mixture until smooth
9
Fold in nicoise olives, season with salt and pepper
10
Preheat oven to 400 degrees
11
Season with salt and pepper
12
In large saute pan, heat oil until smoking
13
Place fillets in pan, flesh side down, sear for 30 seconds
14
Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes
15
Remove from oven
16
Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute
17
Turn fish over again, remove from pan
18
Place on paper towel to drain
19
Place small amount of potatoes on warm serving plate
20
Place fillet on top, spoon vinaigrette over fish
21
Garnish with thyme or basil