Wild Striped Bass is simplicity at its best.
I love to cook like this…just buy a few fresh ingredients from your local market and cook. Nothing fancy. Cook with the same wine that you’re going to drink. Pick up a local striped bass from a seafood market or better yet, grab the fishing pole and go to the local river or lake. I grew up in Pennsylvania catching this fish with a pink roster tail lure during the day and a silver and black floating Rapala at night.
A crisp French sauvignon blanc pairs perfectly with fresh herbs and lemon. You might need to pick up two bottles. A bottle of bubbly works too!
|1||zucchini, round slices|
|2||wild striped bass fillets|
|4||lemons, round slices|
|3 c||white wine|
Sauté zucchini in 1 tablespoon of olive until golden brown. In a separate skillet, sauté striped bass skin side up until golden brown. Flip fish. Place lemon and herbs on top. Pour in the wine and cover. Cook for 5 minutes. Place bass on a layer of zucchini.