Sara makes whole roasted striped bass with Danny and Mitchell of Fairway.
Ingredients
1 whole Striped Bass, gutted
zucchini sliced 1/4 inch thick
yellow squash, sliced 1/4 inch thick
yellow tomatoes on the vine,sliced 1/4 inch thick
plum tomatoes, sliced 1/4 inch thick
red onion, sliced 1/4 inch thick
1 tablespoon olive oil
1 teaspoon Herbes de Provence
sea salt to taste
pepper to taste
1 wooden skewer
Cooking Instructions
Preheat your oven to 450 degrees. Open the striped bass and season the inside cavity of the fish with the salt, pepper and 1/2 teaspoon Herbes de Provence. Take three slices of each of your vegetables and layer them along the two inner fillets of the bass. Use a wooden skewer to skewer the fish shut.
Take the rest of your vegetables and make a loose bed in a sizzle platter or hot plate. Place the fish on the platter and drizzle with olive oil and season the skin with salt, pepper and 1/2 teaspoon of Herbes de Provence. Place in your oven and roast for 25 minutes. Take the platter out of the oven, plate and finish with a drizzle of olive oil and salt.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.
