STRIPED BASS WITH ROASTED TOMATOES WITH CAPER SAUCE
Tomato
by Lawrence Davis-Hollander
Nora Pouillon, owner-chef of Nora's and Asia Nora's in Washington, DC, is a longtime advocate of using organic, seasonal, locally produced ingredients. Nora serves this fish with creamy mashed potatoes and a simple salad. The recipe also works well with other firm, flavorful white fish.
Serves 4
INGREDIENTS
Caper Sauce
• 1 cup parsley
• 1 teaspoon capers
• 1/8 teaspoon chopped garlic
• 1 tablespoon Dijon mustard
• 1/2 cup water, or more as needed
• 1 teaspoon lemon juice
• 1/3 cup extra-virgin olive oil, or more as needed
Fish and Tomatoes
• 4 plum tomatoes, cut in half
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• 1 teaspoon chopped fresh thyme
• salt and freshly ground black pepper
• 4 striped bass fillets (4-6 ounces each), skinned
• 1 teaspoon capers
DIRECTIONS
1. For the caper sauce, puree the parsley, capers, garlic, mustard, water, and lemon juice in a
blender. With the blender running, add the oil slowly until the sauce is smooth and creamy. If it is too thick, add more water; if too thin, add more oil.
2. Preheat the oven to 450°F. Grease a baking dish large enough to hold the tomatoes in a single layer.
3. Arrange the tomatoes in the baking dish. Brush them with 1 tablespoon of the oil and sprinkle with the garlic, thyme, salt, and pepper. Roast for 10 minutes, until softened (though not collapsed) and lightly caramelized.
4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Season the fish with salt and pepper and sear on each side for 4 minutes. (Alternatively, sear each side for 2 minutes, and then put the fish into the oven with the tomatoes for 5 minutes to finish.)
5. To serve, nestle the fish next to mashed potatoes. Add the roasted tomatoes and garnish with the caper sauce and additional capers.
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