Striped Bass With Heirloom Tomatoes And Herbs Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Striped bass fillets24 Ounce
 Kosher salt1⁄4 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Olive oil1 Teaspoon
 Tomatoes1 1⁄4 Pound, cut into 1/2-inch-thick slices (3 tomatoes)
 Kosher salt3⁄4 Teaspoon, divided
 Fresh mint leaves1⁄3 Cup (5.33 tbs)
 Fresh basil leaves1⁄3 Cup (5.33 tbs)
 Fresh flat leaf parsley leaves1⁄3 Cup (5.33 tbs)
 Fresh chervil1⁄3 Cup (5.33 tbs)
 Fresh chives1⁄3 Cup (5.33 tbs) (1 -inch slices)
 Extra virgin olive oil1 Tablespoon
 Balsamic vinegar1 Tablespoon
 Freshly ground black pepper1⁄4 Teaspoon
 Sorrel leaves8 , coarsely chopped


1. To prepare fish, sprinkle fillets evenly with 1/4 teaspoon salt, black pepper, and red pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add fillets, skin-side down. Cook for 2 minutes or until skin is browned, turn fish over. Reduce heat to medium, and cook for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. To prepare salad, place tomato slices in a medium bowl, and sprinkle evenly with 1/2 teaspoon salt. Let stand for 10 minutes. Combine the remaining 1/4 teaspoon salt, mint, and remaining ingredients in a small bowl, tossing gently.
3. Divide tomato slices evenly among 4 plates. Top each serving with 1 fillet and 1/2 cup herb