Striped Bass* Recipe

Season the Fish

Preheat your oven to 400°F (200°C). Rub the striped bass fillets with olive oil, salt, and black pepper.

Roast the Fish

Place the seasoned striped bass fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Cook Couscous

In a medium saucepan, bring the vegetable broth to a boil. Stir in the roasted red pepper couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Sauté Spinach

In a skillet, add a splash of olive oil and sauté the spinach until wilted. Mix it into the couscous.

Make Salsa Macha

In a small skillet, heat vegetable oil over medium heat. Add dried chilis and garlic, cooking until fragrant. Remove from heat and blend with almonds and salt in a food processor until smooth.

Prepare Poblano Jam

Roast the poblano peppers until charred, then peel and chop. In a saucepan, combine the chopped poblanos, sugar, and apple cider vinegar. Simmer until thickened, about 15 minutes.

Serve

On a plate, serve a portion of the couscous topped with the roasted striped bass. Drizzle with almond salsa macha and a spoonful of poblano jam.