Filed Under: italian, main-dish, Under 20 Mins, Vegetables

Striped Bass with Quickly Stewed Green Beans & Tomatoes

This basic method can be used to cook any firm, meaty fish fillet like snapper, grouper or salmon. Serve with Quickly Stewed Green Beans & Tomatoes and a drizzle of balsamic vinegar over the top

April 8th, 2012

Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
  • 4 ounces (6-8) striped bass fillets
  • Extra-virgin olive oil
  • Balsamic vinegar
  • 1 tablespoon olive oil
  • 3 shallots, cut into ¼-inch rings
  • 2 cups cherry, grape or plum tomatoes
  • 1 pound green beans
Directions
  1. Preheat oven to 350°F.

  2. Rinse fish and pat dry with paper towels. Transfer to a large plate. Season both sides with salt and pepper and coat lightly with oil.

  3. Heat a large cast-iron skillet or nonstick frying pan over high heat until it is quite hot. If using a cast-iron skillet, coat the bottom lightly with oil.

  4. Place the fish skin-side up in the pan, reduce the heat to medium-high, and cook until well browned, about 5 minutes.

  5. Turn fillets over with a spatula and cook for 1 minute.

  6. Transfer pan to the oven and cook until the fish is nearly opaque in the centre, 7 to 10 minutes.

  7. Divide the fish among 4 plates and drizzle with balsamic vinegar.

  8. To make Quickly Stewed Green Beans & Tomatoes, heat a large frying pan over medium-high heat. Add oil, shallots, and a pinch each of salt and pepper, and sauté for 7 to 10 minutes. Add tomatoes, and cook until they begin to split and release their juices, about 3 to 4 minutes.

  9. Meanwhile, trim the stem end of the beans, leaving the pointy ends intact. Cut them into 2-inch lengths. Gently steam them using a basket-style vegetable steamer until they turn bright green, about 3 minutes.

  10. Turn off the heat and uncover, leaving the beans in the pot while the shallots and tomatoes cook.

  11. Add the green beans, ½ teaspoon salt, and ½ cup water to the frying pan. Cook over high heat for 5 minutes. Serve hot with fish.

Striped Bass with Quickly Stewed Green Beans & Tomatoes

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