OVEN-ROASTED STRIPED BASS WITH PEPPERS

OVEN-ROASTED STRIPED BASS WITH PEPPERS image

Yield 4 servings

Number Of Ingredients 21

Striped Bass Fillets:
4 teaspoons olive oil, divided
1 medium onion, vertically sliced
2 garlic cloves, minced
1 green bell pepper, cut into 1/4-inch strips
2 red bell peppers, cut into 1/4-inch strips
2 yellow bell peppers, cut into 1/4-inch strips
1 cup chicken broth
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) striped bass fillets
1 pound hot, boiled new or red potatoes
Red Pepper Rouille:
1 roasted red bell pepper, seeded
2 garlic cloves, chopped
1/2 cup mayonnaise
1/8 teaspoon saffron threads
1/8 teaspoon ground red pepper
1/4 teaspoon salt

Steps:

For the Striped Bass: Heat 2 teaspoons oil in a large skillet over medium-high heat. Add onion, garlic, and bell peppers; saute 5 minutes. Add broth and next 4 ingredients. Bring to a boil; boil 1 minute. Spoon pepper mixture into a 13- x 9-inch baking dish. Wipe skillet with a paper towel. Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add bass; cook 2 minutes. Remove fillets from skillet; place on top of pepper mixture, browned side up. Bake at 450° for 8 minutes or until fish flakes with a fork. Serve fish with potatoes topped by Red Pepper Rouille. For the Red Pepper Rouille: Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Makes 3/4 cup.