Roasted Striped Bass With Chive and Sour Cream Sauce

Hi Mike....I know I am ahead of you on this one...here's a recipe, if you care to use it, for your next edition.  I made this for dinner on Sunday, using haddock as I did not have Bass....the potatoes/zucchini recipe that accompanies the dish follows the fish recipe.  It is a very tasty and satisfying dish!

Now that is the size to keep for this recipe.......I released it though.....oh yes.......Hi Jeanne and Shelby....more great neighbors

Roasted Striped Bass With Chive and Sour Cream Sauce


For sauce:
2/3 cup sour cream
2 tablespoons water
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped fresh chives
Freshly ground black pepper

For fish:
6 (5-ounces) pieces striped bass fillet with skin
1 1/2 tablespoons vegetable oil
1 lemon, cut into 6 wedges
2 ounces onion sprouts or garlic chive sprouts (2 cups)


For the sauce: Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.

For the fish: Preheat oven to 450 degrees F.

Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.

Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.

Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.

Spoon 3 tablespoons sauce onto each of 6 plates and top with Spicy Garlic Potatoes and Zucchini. Squeeze 1 lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.


Spicy Garlic Potatoes and Zucchini:
2 pounds small yellow-fleshed potatoes (preferably fingerling)
5 large garlic cloves, smashed with flat side of a large knife
3 1/2 tablespoons vegetable oil
3/4 teaspoon dried hot red pepper flakes
1 lb baby zucchini, halved lengthwise
1/2 teaspoon salt

Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, about 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.

Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.

While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, about 2 to 3 minutes, and then drain in a colander.

Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.