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Striped Bass With Potatoes and Olives

5.0(438)

From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.

by Florence Fabricant·published 2011-03-23

Open original recipe

ItalianDinner, Easy, Main Course

Servings

4 servings

Total time

Calories / serving

573 kcal

Ingredients (8)

serves

1/4 cup olive oilolive-oil
2 pounds large Yukon Gold potatoes, peeled and sliced 1/8-inch thickpotato
Sea saltsalt
Ground black pepperpepper
2 pounds wild striped bass fillet, with skin (1 to 2 fillets)
1 cup pitted picholine olives
8 bay leavesbay-leaf
2 lemons, in thin wedgeslemon

Instructions (2 steps)

01Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
02Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.

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Rich recipe — supports nutrition-aware planning.