Ciabatta-Wrapped Striped Bass | James Beard Foundation

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons diced shallots
• 1 garlic clove, chopped
• Small pinch saffron
• 1/3 cup white wine
• 2 tablespoons Pernod
• 1 cup chicken or vegetable stock, warmed
• 1 tablespoon plus 1 1/2 teaspoons freshly squeezed lemon juice
• Zest of two oranges
• Salt, to taste
• Sugar, to taste
• Cayenne pepper, to taste
• 5 tablespoons cold butter, cut into 1/2-inch cubes
• 1 fennel bulb, very thinly sliced on a mandoline
• 1 red pepper, diced small
• 1 tablespoon sliced shallots
• 1 garlic clove, minced
• 1/2 cup blanched green beans, cut into 1-inch pieces
• 3 small tomatoes, skins and seeds removed, diced small, and divided (1 1/2 cups total)
• 1 sprig lemon thyme, stems removed
• 4 striped bass fillets, skin removed, about 5 ounces each
• 4 thin slices of ciabatta bread
• 2 tablespoons grapeseed oil, divided
• 2 tablespoons chopped Kalamata olives
• 1 tablespoon capers
• 1 tablespoon freshly squeezed lemon juice