Striped Bass With Herb Roasted Roma Tomatoes Buttered Corn And Asparagus Food

BAKED COD WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
• Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
• Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
• In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

ANDREW ENGLE'S MONTAUK WILD STRIPED BASS WITH TOMATOES AND ROASTED CORN

Steps:

• 1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil. Set side.
• 2. Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.
• 3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.

STRIPED BASS WITH HERB-ROASTED ROMA TOMATOES, BUTTERED CORN AND ASPARAGUS

Steps:

• Preheat oven to 275 degrees. Trim tops of Roma tomatoes with small paring knife, then halve each tomato lengthwise and place halves on a rack on top of a baking sheet. Slice garlic clove paper thin, and place two slivers on top of each tomato halve. Sprinkle top of each tomato halve with thyme leaves, salt and pepper. Bake for 25-30 minutes, or until tomatoes just begin to shrivel and you can easily remove the skin. Loosely cover with aluminum foil to stay warm and set aside. In a medium skillet, sautee corn kernels over moderate heat in 1 Tbsp butter and 1 Tbsp oil for 2 to 3 minutes. Add asparagus and half the lemon zest to skillet, and season with salt and pepper. Add chicken stock and continue cooking for an additional 4 to 5 minutes or asparagus begins to soften. Remove from heat and whisk 1 Tbsp butter into sauce to thicken. Score skin of each piece of bass two or three times, taking care to avoid cutting into the flesh of the fish itself. Season each piece on both sides with salt and pepper. Heal 1 Tbsp oil in a cast iron skillet large enough to hold all six pieces of bass without crowding. Sautee bass, skin side down, until skin begins to crisp, about 3 to 4 minutes. Don't worry if the pieces of fish begin to curl off of the pan when you start off, you can gently press the pieces with a fish spatula to crisp the skin evenly. Reduce heat to medium and add 2 Tbsp butter and two sprigs of thyme to the pan. Using a spoon, continually baste each piece of fish with the butter for 1 minute. Drizzle each piece with a little lemon juice, carefully flip fish and remove from heat. To plate: Place asparagus onto plate, then stack one roasted tomato halve and three pieces of bass, skin side up, one on top of the next. Place two roma tomato halves on either side of stack, and spoon corn over tomatoes. Spoon sauce from corn and asparagus over fish and serve immediately.

SEA BASS CUBAN STYLE

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
• Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
• Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.