Pan-Roasted Striped Bass with Soffrito-braised Summer Beans
For a perfectly seared fish, every chef knows to start in the frying pan, then move to the oven. This ensures a crispy outer layer and a tender inside. No need for a buttery glaze when you've got the flavors of cilantro, garlic, and jalapeno from this soffrito sauce. Finally, plate your bass atop a bed of summer beans, watercress, and sliced tomatoes.
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| 4 servings |
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For a perfectly seared fish, every chef knows to start in the frying pan, then move to the oven. This ensures a crispy outer layer and a tender inside. No need for a buttery glaze when you've got the flavors of cilantro, garlic, and jalapeno from this soffrito sauce. Finally, plate your bass atop a bed of summer beans, watercress, and sliced tomatoes.
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Ingredients
- 4 6oz filets Striped Bass skin on (optional)
- olive oil
- Butter
- 2 cups "summer beans" (we use a mix of pink-eye peas, limas, and butter beans cooked
- 1 celery stalk small dice
- 1 Shallot small dice
- 1 bunch watercress
- 1 pt cherry tomatoes skin peeled & cut in half
- celery leaves for garnish (optional)
Soffrito
- 1 clove Garlic
- 1 Onion medium sized, chopped
- 1 large heirloom tomato chopped
- 1 jalapeno seeds removed, chopped
- 1-2 bunches cilantro (depending on preference)
- 1 qt water
- 1 cup cream (optional)
Servings: servings
Instructions
- Preheat the oven to 400. Dry the skin of the fish filets with paper towels, and season with salt.
- Heat an oven-safe nonstick pan over medium high and add butter to the pan. Once the foam starts to die down, add olive oil to the pan (olive oil keeps the butter from scorching).
- Add the fish, skin side down, and press down firmly with a spatula, or the bottom of a clean pan (spray the bottom of the pan to keep it from sticking to the fish). The weight of the pan/spatula and your muscle will keep the skin completely flat and ensure a crispy sear.
- After 5 minutes or so, transfer the pan to the oven (remove the spatula/weight pan, of course).
- Cook the fish in the oven for 5-10 minutes, depending on the thickness of the filet. Fish is done when a knife or metal pick inserted into the middle comes out hot against your lip.
- While the fish is in the oven, Heat the beans, celery, shallot and Soffrito** in another pan over medium, stirring to coat and warm the beans through.
- To plate, pile the beans in a shallow bowl, and pour over any extra warm soffrito. Place a pile of watercress on top of beans and randomly place some sliced tomatoes around the pile. Top with the fish.
Soffrito**
- Sweat all the veggies until soft and add the cilantro, water, and cream. Simmer for around 15 minutes to let the flavors come together.
- Allow to cool, then puree in a blender until very smooth. Sauce will keep up to a week in the fridge and can be used as a base for soups or other sauces.
Recipe Notes
Brought to you by Chef Chris Coleman of
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