Roasted Striped Bass on a Bed of Heirloom Tomatoes - Edible Cape Cod
ediblecapecod.ediblecommunities.com
Roasted Striped Bass on a Bed of Heirloom Tomatoes This dish looks great when presented in a special baking dish. Serve it in bowls to enjoy the flavorful stock from the tomatoes and fish. I...
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Cooking tools:
- Microplane
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Colander
- Serving bowl
- Spoon
Ingredients
- 1 to 2 tablespoons olive oil (plus 2 teaspoons olive oil, separated)
- 1 garlic clove (finely minced)
- Zest and juice of half a lemon
- ½ cup chiffonade of basil leaves (little ribbons)
- Salt
- pepper
- 4 to 5 medium heirloom tomatoes (sliced ¼ inch thick)
- 4 striped bass fillets (4 ounces each)
- 1½ cups fregola (or couscous) (cooked according to instructions on package)
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