Striped Bass with Salsa Verde
Some cooks prefer keeping the oven at very high heat when roasting fish to achieve a crisp, caramelized exterior and moist flesh.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Pastry brush
- Spoon
- Whisk
- Citrus press
- Fish spatula
- Serving platter
Ingredients
- 1 lemon
- 1 whole cleaned striped bass (about 2 lbs.)
- 3⁄4 cup plus 1 tbsp. extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1⁄2 cup chopped flat-leaf parsley leaves, stems reserved
- 2 tbsp. chopped tarragon leaves, stems reserved
- 3 inner ribs celery, halved crosswise
- 1⁄2 cup chopped celery leaves
- 1⁄4 cup capers, rinsed and chopped
- 1⁄4 cup crème fraîche
- 4 tsp. Dijon mustard
- 6 scallions, white and light green parts only, thinly sliced
- Large pinch of crushed red chiles
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