Whenever we enter Citarella, Izzy pleads for fish, enticed by the lovely displays of sparklingly fresh sea creatures. Sadly, I rarely indulge him, for it would seem that suffering from a fish deficit is probably better than suffering from a mercury surplus.
On the other hand it does seem a shame to deprive him of brain food so every so often I have to give in. Tonight we selected fillets of farm-raised Striped Bass. Izzy selected green beans as a side dish.
When I got the fish home it was nearly dinnertime so I had to work quickly. In under 45 minutes I prepared Roasted Striped Bass Fillets with Quinoa and chives, along with a side of Green Beans with warm mustard vinaigrette.
Roasted Striped Bass Fillets With Fresh Breadcrumbs
Ingredients
1 1/2 lbs. fillets striped bass, cut in half cross-wise
1/2 cup milk
1 teaspoon salt
freshly ground pepper
1 cup fresh bread crumbs*
extra-virgin olive oil
2 tablespoons butter
2 tablespoons finely chopped parsley
1/2 lemon
1. Preheat oven to 500 degrees.
2. Combine milk and salt, pepper to taste
3. Dunk fillets in milk mixture, then coat with breadcrumbs.
4. Line a cookie sheet or shallow baking dish with a slick of olive oil.
5. Place fillets on top and drizzle with extra-virgin olive oil.
6. Bake for 10 minutes.
7. While baking, melt butter and whisk until foamy. Squeeze in lemon juice and toss in parsley. Spoon over cooked fish. Serve with lemon wedges.
3 servings
*fresh breadcrumbs made from bakery-quality bread are a must in this dish. You can prepare them by toasting day-old bread and whirling it in a blender or food processor. Store in fridge or freezer.
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