Colorado Striped Bass Recipe
Organic Bloomsdale Spinach, Roasted Artichokes Barigoule, Lemon & Brown Butter Herb Sauce
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Ingredients
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Fish
Spinach
Artichokes Barigoule
Brown Butter Herb Sauce
Method
Fish Preparation
- 1
Season the Fish
Pat the Colorado striped bass fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Spinach Cooking
- 3
Sauté the Spinach
In the same skillet, add 1 tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Add the Bloomsdale spinach, salt, and black pepper, cooking until wilted (about 2-3 minutes). Remove from heat and set aside.
Artichokes Barigoule Preparation
- 4
Cook the Artichokes
In a saucepan, combine the artichoke hearts, shallots, white wine, vegetable broth, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes until the liquid is reduced and flavors meld.
Brown Butter Herb Sauce Preparation
- 5
Make the Brown Butter Sauce
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and gives off a nutty aroma. Remove from heat, stir in lemon juice, parsley, chives, salt, and black pepper to taste.
