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Bass: Roasted Striped Bass with Potatoes

Source of Recipe

Eating Well, September 1997


List of Ingredients

2 pounds red potatoes-4-8 potatoes--scrubbed and thinly sliced
3 cloves garlic -- minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt -- plus more to taste
freshly ground black pepper -- to taste
1 1/4 pounds striped bass or grouper fillet- cut into 4 portions
4 teaspoons fresh lemon juice-plus wedges for garnish
1 tablespoon chopped fresh parsley


Recipe

Preheat oven to 400ºF. In a large shallow roasting pan, toss potatoes with garlic, oil, 1/2 teaspoon salt and a generous grinding of black pepper. Roast potatoes, stirring with a metal spatula every 10 minutes, until edges begin to brown, 30 to 40 minutes. Place fish fillets on potatoes, skin-side down; sprinkle with salt, pepper, lemon juice and parsley. Bake for 10 to 15 minutes, or until fish is opaque in the center. Serve immediately, with lemon wedges. MAKES 4 SERVINGS