Ciabatta-Wrapped Striped Bass Recipe | James Beard Foundation

Name: Ciabatta-Wrapped Striped Bass Recipe | 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; 4 tablespoons grapeseed oil, divided; 2 tablespoons chopped Kalamata olives; 1 tablespoon capers; 1 tablespoon freshly squeezed lemon juice

archive.jamesbeard.org

James Beard House featured chef Martin Brock adds crunch to this striped bass dish by wrapping the fish in thin slices of ciabatta bread.

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Mandoline
Microplane
Saucepan
Saute pan
Pot
Colander
Chef's knife
Cutting board
Paring knife
Whisk
Mixing bowl
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Paper towel

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
4 tablespoons grapeseed oil, divided
2 tablespoons chopped Kalamata olives
1 tablespoon capers
1 tablespoon freshly squeezed lemon juice