Name: Striped Bass with Herb-Olive Salsa
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 c. cilantro, tender stems and leaves, roughly chopped -; 6 tbsp. extra-virgin olive oil, divided, plus more for garnish -; 1/2 c. flat-leaf parsley, tender stems and leaves, roughly chopped -; 1/4 c. pitted Kalamata olives, roughly chopped -; 1/4 c. finely chopped preserved lemon -; 1/4 c. chopped sun-dried tomatoes -; 2 cloves garlic, minced -; 2 tsp. chopped Calabrian chile peppers (depending on spice level), or an equal amount fresh fresno, serrano, or Thai chile -; Kosher salt -; Freshly ground black pepper -; 4 (4- to 6-oz) fillets striped bass, skin-on -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Striped Bass with Herb-Olive Salsa

1. 2 c. cilantro, tender stems and leaves, roughly chopped -

2. 6 tbsp. extra-virgin olive oil, divided, plus more for garnish -

3. 1/2 c. flat-leaf parsley, tender stems and leaves, roughly chopped -

4. 1/4 c. pitted Kalamata olives, roughly chopped -

5. 1/4 c. finely chopped preserved lemon -

6. 1/4 c. chopped sun-dried tomatoes -

7. 2 cloves garlic, minced -

8. 2 tsp. chopped Calabrian chile peppers (depending on spice level), or an equal amount fresh fresno, serrano, or Thai chile -

9. Kosher salt -

10. Freshly ground black pepper -

11. 4 (4- to 6-oz) fillets striped bass, skin-on -

How to cook deliciously - Striped Bass with Herb-Olive Salsa

1. Stage

In a medium bowl, stir together cilantro, 4 tablespoons oil, parsley, olives, preserved lemon, sun-dried tomatoes, garlic, chile peppers, ½ teaspoon salt, and ¼ teaspoon black pepper.

2. Stage

Use a knife to score the skin in a diagonal pattern, about 4 times per fillet, making sure to just slice through the skin, not the flesh. Season fish on both sides with 1 teaspoon salt, dividing evenly.

3. Stage

In a large skillet over medium heat, heat remaining 2 tablespoons oil. When the oil is shimmering, add the fillets, skin-side down. Cook until the skin is crisp and golden brown, 2 to 3 minutes. Use a thin spatula to flip the fillets. Cook until opaque throughout, 1 to 2 minutes more.

4. Stage

Transfer fish to a plate. Serve with the salsa and a drizzle of oil, if you like.