Roasted Striped Bass on a Bed of Heirloom Tomatoes
This dish looks great when presented in a special baking dish. Serve it in bowls to enjoy the flavorful stock from the tomatoes and fish. I recommend serving it with fregola (Italian couscous), as I did here.
Ingredients
- 1 to 2 tablespoons olive oil plus 2 teaspoons olive oil, separated
- 1 garlic clove finely minced
- Zest and juice of half a lemon
- ½ cup chiffonade of basil leaves (little ribbons)
- Salt and pepper to taste
- 4 to 5 medium heirloom tomatoes sliced ¼ inch thick
- 4 striped bass fillets 4 ounces each
- 1½ cups fregola (or couscous) cooked according to instructions on package
Notes
Preheat the oven to 400 degrees.
Whisk together the 1-2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, basil, salt and pepper in a small bowl.
Arrange the tomatoes close together in a 8×11-inch baking dish, then spread the mixture evenly over the tomatoes.
Rub each fish fillet with a light coating of olive oil and sprinkle with salt and pepper.
Place the four fillets on top of the tomatoes.
Bake for 20 to 25 minutes until the fillets are cooked through.
Serve with a side of fregola and a summer green salad.
Serves 4
NOTE: The rule for cooking any fish is 10 minutes per inch thickness of fish.
