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Striped Bass with Herbs

Striped Bass with Herbs

Martha Stewart Living, September 2002 http://www.marthastewart.com/318064/striped-bass-with-herbs
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  • Yield Serves 4

Ingredients

    • 1/2 cup finely chopped fresh flat-leaf parsley
    • 1/4 cup finely chopped fresh chives
    • 1/4 cup finely chopped fresh chervil
    • Juice and zest of 2 lemons
    • 1/2 cup extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 2 cups water
    • 1 cup white wine
    • 1 shallot, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 4 (6 ounce) skinless wild striped bass fillets, about 1-inch-thick
    • Green salad, for serving

Directions

  1. In a small bowl, combine the parsley, chives, chervil, half of the lemon juice, zest, and the oil; stir to combine. Season with salt and pepper; set aside.
  2. In a large skillet, combine water, wine, remaining lemon juice, the shallot, and garlic. Bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
  3. Season fish with salt and pepper. Add to simmering liquid, cover, and cook until opaque, about 10 minutes. Use a slotted spoon or spatula to remove fish from pan and place on serving plates. Discard poaching liquid. Spoon herb mixture over fish. Serve immediately with salad.

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