RECIPES: April Bloomfield's Favorites

Striped Bass with Trevise

Dec. 4, 2009 — -- 4 servings

Ingredients:

Preparation:

For the bass:

Pre-heat oven to 400 degrees.

In a cast iron or non-stick pan, heat 2 teaspoons olive oil until slightly smoking. Season Sea Bass with salt, then place skin side down in the lightly smoking pan and allow the skin to brown; this may take 3-4 minutes. Flip over and continue to cook for 2 more minutes. Allow to rest for 1 minute.

For the trevise:

In a nice size pan add 3T olive oil. Gently heat until lightly smoking. Add sliced potatoes and trevise. Lightly brown for two to three minutes. Sprinkle some of anchovy dressing sparingly over potatoes and place in the preheated oven till tender.

For the dressing:

Place garlic in mortar and pestle along with anchovies and marjoram. Pound to a paste and add 4T olive oil and 2T lemon juice