Striped Bass with Tomato Pesto and Mint String Beans
Recipe Information
Striped Bass with Tomato Pesto
Cultural Context
Striped bass, a prized catch along the Atlantic coast of the U.S., is often featured in coastal cuisine. The combination of fresh fish with a vibrant tomato pesto showcases the bounty of summer produce and is a favorite for outdoor grilling. This dish reflects a modern American approach to seafood, celebrating both simplicity and flavor. Today, variations abound, with chefs experimenting with different herbs and nuts in their pestos, making it a versatile recipe for home cooks.
pine nuts
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts provide a similar texture and flavor at a lower cost.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated pecorino
Nutritional yeast is a dairy-free alternative, while pecorino is often less expensive.
Par boil the fennel in simple water, no salt.
Cut the tough outer layers off the fennel bulb, cut it in half, remove the core, and slice it.
Prepare the pesto by blending garlic, tomatoes, toasted almonds, lemon juice, fennel fonds, parsley, basil, and a little salt until loose with bits and pieces.
Check the fennel; it should look opaque when cooked. Set it aside to cool.
Season the fresh fish with oil and place it in a shallow baking pan lined with fennel.
Preheat the oven to 400°F and bake the fish for a maximum of 30 minutes, checking after 15 minutes to uncover and let it form a crust.
Boil the string beans until tender, then sauté them with butter and chiffonade mint.
Remove the fish from the oven and let it rest briefly before serving.
Plate the fish carefully, ensuring not to break it, and serve with the cooked fennel and string beans.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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