Striped Bass with Heirloom Tomato Scampi Recipe | Epicurious

Ingredients

• 2 tablespoons olive oil
• 4 striped bass fillets (6 ounces each)
• Salt and freshly ground black pepper
• Grated zest and juice of 1 lemon
• 1/2 bunch thyme sprigs
• 3 tablespoons Roasted Garlic Oil (page 93)
• 6 garlic cloves, finely chopped
• 2 shallots, finely diced
• 1 tablespoon fennel seeds, toasted in a dry skillet
• 4 celery ribs, sliced 1/4 inch thick
• 1 tablespoon drained, chopped capers
• 1/4 cup dry white wine
• 1 tablespoon red wine vinegar
• 3 pounds mixed heirloom tomatoes, cut in wedges
• 1 cup tightly packed hand-torn fresh basil leaves