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Bass: Roasted Striped Bass with Chive and Sour Cream Sauce
posted by Mai 03-28-102 6:26 AM
Roasted Striped Bass with Chive and Sour Cream Sauce
For sauce:
2/3 cup sour cream
2 tablespoons water
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped fresh chives
For fish:
6 (5-oz) pieces striped bass fillet with skin
1 1/2 tablespoons vegetable oil
1 lemon, cut into 6 wedges
2 oz onion sprouts or garlic chive sprouts (2 cups)* found at farmers' markets
Make sauce: Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
Prepare fish: Preheat oven to 450°F.
Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
• Sauce can be made 1 day ahead and chilled, covered.
