Striped Bass* Recipe

Preparation Steps

1. 1

   Prepare the Crushed Potatoes

   In a pot, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

2. 2

   Make the Sauce Vierge

   In a bowl, combine diced tomatoes, chopped basil, minced garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Set aside.

3. 3

   Prepare the Olive Tapenade

   In a food processor, combine black olives, capers, and a tablespoon of olive oil. Pulse until coarsely chopped. Adjust seasoning as needed.

4. 4

   Cook the Striped Bass

   Heat remaining olive oil in a skillet over medium-high heat. Season the striped bass fillets with salt and pepper. Cook for about 4-5 minutes on each side or until the fish is cooked through and flakes easily.

5. 5

   Serve

   Plate the crushed potatoes, top with the cooked striped bass, drizzle with sauce vierge, and add a spoonful of olive tapenade on the side.