Striped Bass
Chef Bill Taibe, of popular Connecticut restaurant Napa and Company, joins Martha to make pan-roasted striped bass with roasted artichokes, mushrooms, and tomato marmalade.
Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade
Watch the Video
Striped Bass
Chef Bill Taibe, of popular Connecticut restaurant Napa and Company, joins...
Watch the Video
Striped Bass
Chef Bill Taibe, of popular Connecticut restaurant Napa and Company, joins...
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The Martha Stewart Show, January Winter 2009
- Yield Serves 4
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Ingredients
- 12 baby artichokes, trimmed and halved
- 7 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 6 sprigs thyme
- 4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
- 4 (6-ounce) pieces striped bass fillet, skin-on
- 1/2 cup fennel fronds, torn
- 1 teaspoon fennel pollen
- 16 tomato halves and 1/4 cup oil from Tomato Marmalade
- 1 cup baby arugula
- 8 very thin slices Meyer lemon, for serving
Directions
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Preheat oven to 400 degrees.
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Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
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Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
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Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
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Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
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Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.
hi k_treasures. the tomatoes is added in step 5 of the method.
There is no photo of the finished dish. Also, there is no instructions for the tomatoe's. Please send complete recipe to k3mh11@yahoo.com Thank you, Karen