Crispy Striped Bass with Sauteed Baby Morels and Wa

Name: Crispy Striped Bass with Sauteed Baby Morels and Watercress Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fish or chicken stock, warm; 1 tablespoon Dijon mustard; 2 bunches watercress, cleaned; 1/4 cup parsley sprigs; Salt; Freshly ground black pepper; 1 cup small diced potatoes; 5 tablespoons olive oil; 2 tablespoons minced shallots; 2 teaspoons chopped garlic; 1 pound fresh baby morel mushrooms; 4 striped bass fillets, skin on (about 6 ounces each); 1 tablespoon snipped chives (cut 1/2-inch long)

Servings: persons

2 cups fish or chicken stock, warm
1 tablespoon Dijon mustard
2 bunches watercress, cleaned
1/4 cup parsley sprigs
Salt
Freshly ground black pepper
1 cup small diced potatoes
5 tablespoons olive oil
2 tablespoons minced shallots
2 teaspoons chopped garlic
1 pound fresh baby morel mushrooms
4 striped bass fillets, skin on (about 6 ounces each)
1 tablespoon snipped chives (cut 1/2-inch long)

1
Preheat the fryer.
2
In a blender, combine the stock, mustard, watercress and parsley.
3
Puree until smooth.
4
Season with salt and pepper.
5
Strain the sauce through a fine mesh strainer.
6
Pour into a saucepan and place over low heat, keep warm.
7
Fry the potatoes until golden brown.
8
Remove and drain on paper towels.
9
In a saute pan, over medium heat, add 2 tablespoons of the oil.
10
When the oil is hot, add the shallots, garlic and morels.
11
Season with salt and pepper.
12
Saute for 3 to 4 minutes, or until the morels are tender.
13
Add the potatoes and continue to saute for 1 minute.
14
Remove from the heat and keep warm.
15
Season both sides of the bass with salt and pepper.
16
In a large saute pan, over medium heat, add the remaining 3 tablespoons of oil.
17
When the oil is hot, pan-fry the bass for 3 to 4 minutes on each side.
18
Remove from the pan and drain on paper towels.
19
To serve, spoon the sauce in the center of each plate.
20
Spoon some of the mushroom/potato mixture in the center of the sauce.
21
Lay the fish on top of the mushrooms.
22
Garnish with chives.

446

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 cups fish or chicken stock, warm, 1 tablespoon Dijon mustard, 2 bunches watercress, cleaned, 1/4 cup parsley sprigs, and more.

Yes, Crispy Striped Bass with Sauteed Baby Morels and Watercress Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Striped Bass with Sauteed Baby Morels and Watercress Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions