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Steamed Striped Bass


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  • 1/2 c chopped cherry tomatoes
  • 1/2 tsp grated lemon zest
  • 1/2 tsp whole coriander seeds
  • 3 tbsp olive oil
  • salt and fresh pepper
  • 1 whole striped bass (1 1/2 -2 lbs) boned & butterflied, with skeleton
  • red snapper can be substitued
  • 6 fingerling potatoes
  • 1 bulb fennel, trimmed, halved and thinly sliced
  • 1/2 red pepper cut in large dice
  • 4 whole cloves of garlic, peeled
  • 1/2 c pitted black olives, cut in half
  • 2 tbsp slivered bsil



Step 1

In food processor or mini-chop, blend together tomatoes, lemon zest, coriander seeds and 2 tbsp olive oil. Season with salt and pepper. Brush 2 tbsp tomato vinaigrette on the inside of the fish, reserving the rest to serve separately.
Heat remaining 1 tbsp oil in skillet over high heat. Add potatoes and fennel, season with salt and pepper and cook for about 3 minutes or until some colour has developed. Add chopped pepper and whole garlic cloves and saute for another minute.
Reduce heat to medium low and cover skillet. Cook until potatoes are tender crisp 7-10 minutes.
Toss olives into skillet and place fish on top of vegetables. cover skillet with lid. steam for 10 minutes or until flesh is white.
Divide vegetables between 2 plates remove head and tail. Open the fish like a book, remove skeleton and cut in half. Remove flesh from skin and place 1 fillet on each plate. Sprinkle with basil. Serve remaining tomato vinaigrette separately.

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