This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.
If you’ve read my last couple Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.
So far, I’ve shared recipes for the Lemon Sole and Baked Mahi Mahi with Wine and Herbs. This week, we’re on to Striped Bass with Vegetables & Basil. Striped Bass (called Rockfish where I’m from) is one of my favorite fish…it’s a mild, white fish that’s not too hefty (like sea bass or halibut), but not as delicate and flakey as flounder or sole.
The Striped Bass recipe that came in our Fish of the Month Club box looked delicious, but the ingredient list was LONG. So, I simplified it a bit and was pleasantly surprised with the result. I’ve included the original recipe below with my changes in bold.
Striped Bass with Vegetables & Basil
Recipe courtesy of The Lobster Place
Ingredients
3 tablespoons olive oil plus 1 tablespoon for fish
1 large garlic clove, sliced thinly
1 small onion, diced (about 1/2 cup)
1/2 green pepper, cut into 1/2 inch cubes (about 1/4 cup) – I left this out
1 medium or 2 thin carrots, sliced (about 2/3 cup)
1 medium Yukon Gold potato, 1/2 inch cubes (about 1 cup) – I left this out
1 small turnip, peeled, 1/2 inch cubes (about 2/3 cup)
1 small parsnip, peeled, 1/2 inch cubes (about 2/3 cup)
Small piece peeled celery root, cubed or 1 stalk celery, sliced – I left this out
14 ounce can fire roasted diced tomatoes
1/2 cup dry white wine
1/4 teaspoon (or more to taste) Sriracha hot sauce (or Tabasco) – I substituted hot sauce
1/2 teaspoon dried Greek Oregano
Salt and pepper to taste
1/4 lb green beans, cut into 1 1/2 inch pieces – I left this out
1/2 cup frozen small pieces
4 striped bass fillets (about 1 1/2 lbs), pin bones removed, cut into 2 inch pieces
12 basil leaves, coarsely chopped
Lemon wedges
Directions
In a 12 inch saute pan, heat olive oil over medium heat. Add the garlic, onion and green pepper and cook, stirring frequently for 3 minutes. Add all the vegetables except the string beans and peas and continue to cook, stirring, for 5 minutes. Stir in tomatoes, wine, hot sauce, oregano, salt and pepper. Cover the pan, lower the heat to medium low and cook 10 minutes more.
Stir in the green beans and peas and lay pieces of fish over the vegetables (I seared the fish in a separate pan, finished it in the oven, and added it to the veggie mixture at the end rather than adding it here). Season the fish with salt and pepper and trickle the remaining tablespoon of olive oil over the fish. Cover the pan and continue cooking for about 8 minutes or until the vegetables are tender and the fish is cooked through.
Sprinkle with basil and serve with lemon wedges to be squeezed over each portion.
Perfect plate for a fish dish!
The resulting dish is beautiful! And although I like all the veggies called for, leaving a few out here and there would cut the work load down. I’d likely have done the same.
My thoughts exactly…only I actually don’t like green peppers, so would have left those out anyway! Maybe I’ll try the full recipe sometime for a weekend meal…I made the weeknight version last time around 🙂
That fish dish looks amazing, what a gorgeous presentation.
Love the plate! (said the dish fanatic)
Ha! Yes–when you have to scroll the screen just to see all the ingredients, that’s a bit much. Reminds me of Rachael Ray. 😉 Looks delicious, though, and love that plate!
That dish looks beautiful — should be in a magazine! I agree with you and Beth, possibly too many vegetables — I’d probably serve with a side dish and leave out the potatoes, etc. the way you did. Love the idea of Fish of the Month Club — I’m investigating.
Wow, what a meal! It looks pretty, it’s healthy, what’s not to like?!
I’m not a big fan of fish but that sure looks good. If I made it I’d probably add the left out ingredients, but maybe not the celery.
I love the plate, so cute!
Lovely fish dish! Cheers
Looks delicious!
That looks wonderful. What a great way to explore more fish dishes.
My husband would love that! I love the plate you served it on.
Fish of the month club! Mmm, I want! This looks incredibly tasty 😀