Ingredients for Striped Bass with Heirloom Tomato Scampi

• 2 cucchiai di olio d'oliva

• 4 striped bass fillets (170g each)

• Sale e pepe nero macinato fresco

• Grated zest and juice of 1 lemon

• Mezzo mazzetto di rametti di timo

• 3 tablespoons Roasted Garlic Oil (page 93)

• 6 spicchi d'aglio, tritati finemente

• 2 shallots, finely diced

• 1 tablespoon fennel seeds, toasted in a dry skillet

• 4 celery ribs, sliced 1/4 inch thick

• 1 tablespoon drained, chopped capers

• 60ml di vino bianco secco

• 1 cucchiaio di aceto di vino rosso

• Grated zest and juice of 1 lemon

• 1.4kg mixed heirloom tomatoes, cut in wedges

• 1 cup tightly packed hand-torn fresh basil leaves

Preriscalda il forno a 177°C.

In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.

In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavours and heat the tomatoes through.

Serve the bass fillets topped with the tomato scampi.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.