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!
INGREDIENTS
| 1 | zucchini, round slices |
| 3T | olive oil |
| 2 | wild striped bass fillets |
| 4 | lemons, round slices |
| 3 oz | thyme |
| 3 c | white wine |
DIRECTIONS:
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.
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