Andrew Engle's Montauk Wild Striped Bass with Tomat

Name: Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.); 1 small red onion, peeled, halved lengthwise and slivered; 5 tablespoons coarsely chopped flat-leaf parsley; Kernels from 3 ears of grilled or broiled corn; 3 tablespoons coarsely chopped fresh basil leaves; Long curly zest of 1 lemon; 2 1/2 tablespoons fresh lemon juice; Freshly ground black pepper, to taste; 6 tablespoons extra-virgin olive oil; 3 tablespoons butter, at room temperature; 4 striped bass fillets (6 ounces each); Salt and pepper, to taste; 1 lemon half, to squeeze for juice

Servings: persons

2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
1 small red onion, peeled, halved lengthwise and slivered
5 tablespoons coarsely chopped flat-leaf parsley
Kernels from 3 ears of grilled or broiled corn
3 tablespoons coarsely chopped fresh basil leaves
Long curly zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
Freshly ground black pepper, to taste
6 tablespoons extra-virgin olive oil
3 tablespoons butter, at room temperature
4 striped bass fillets (6 ounces each)
Salt and pepper, to taste
1 lemon half, to squeeze for juice

1
1.
2
Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl.
3
Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil.
4
Set side.
5
2.
6
Rub butter on the skin side of the fish; season both sides with salt and pepper.
7
Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat.
8
Cook fish, skin-side down, until golden brown, about 6 minutes.
9
Turn carefully; cook 3 to 4 minutes more.
10
3.
11
Spoon tomato mixture onto 4 plates; top with a fillet.
12
Drizzle with lemon juice; garnish with remaining parsley and serve.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.), 1 small red onion, peeled, halved lengthwise and slivered, 5 tablespoons coarsely chopped flat-leaf parsley, Kernels from 3 ears of grilled or broiled corn, and more.

Yes, Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions