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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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