Fish

Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout

Serves: 4
Fresh fish and shellfish on ice at the seafood counter

Herb-roasted wild striped bass fillets served over a savory Sardinian fregola and vegetable ragù brightened with roasted garlic and greens.

Ingredients

  • 4 wild striped bass fillets, about 6 oz. each
  • 5 teaspoons mixed chopped fresh herbs (thyme, parsley, chives)
  • 1 cup extra virgin olive oil
  • ½ cup dry white wine
  • Juice of ½ lemon
  • pinch sea salt and freshly ground black pepper
  • 8 oz. fregola, cooked 12-15 minutes in boiling salted water
  • 1 small onion, chopped
  • 2 large heirloom tomatoes
  • ¼ cup finely chopped fresh fennel bulb
  • 8 oz. mixed greens (escarole, chard, spinach), blanched and chopped
  • 4 cloves roasted garlic
  • ½ cup chicken stock

Directions

Preheat the oven to 450°. Coat the fillets with the mixed herbs, drizzle with a little of the olive oil, wine and lemon juice, and roast in a flat pan 10-12 minutes until just tender.

Meanwhile, heat the remaining olive oil in a skillet and sauté the onion, tomatoes and fennel until softened, then add the greens and roasted garlic and cook about 10 minutes, seasoning to taste. Deglaze with the chicken stock and stir in the cooked fregola.

Spoon the fregola ragout onto each plate, top with a roasted fillet, drizzle with any pan juices, and finish with a little chopped parsley.

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