Pan-Fried Striped Bass with Stir-Fried Tomatoes and Dill Recipe

Name: Pan-Fried Striped Bass with Stir-Fried Tomatoes and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium plum tomatoes, halved lengthwise and seeded; Kosher salt; 3 tablespoons safflower oil; 1 large garlic clove, thinly sliced; 2 tablespoons Asian fish sauce; Eight 6-ounce striped bass fillets; Freshly ground pepper; 20 dill sprigs, tough stems discarded; 20 cilantro sprigs; 20 large basil leaves, preferably Holy basil (see Note)

Servings: persons

8 medium plum tomatoes, halved lengthwise and seeded
Kosher salt
3 tablespoons safflower oil
1 large garlic clove, thinly sliced
2 tablespoons Asian fish sauce
Eight 6-ounce striped bass fillets
Freshly ground pepper
20 dill sprigs, tough stems discarded
20 cilantro sprigs
20 large basil leaves, preferably Holy basil (see Note)

1
Preheat the oven to 300.
2
In a bowl, toss the tomatoes with a large pinch of salt and set aside.
3
Heat 2 tablespoons of the oil in a large skillet.
4
Add the garlic and cook over low heat until golden, about 2 minutes.
5
Add the tomatoes and fish sauce and stir-fry over moderate heat until soft, about 10 minutes.
6
Heat 1 teaspoon of the oil in a large nonstick skillet.
7
Season the fish with salt and pepper.
8
Add 4 of the fillets to the skillet, skin side down, and cook over moderately high heat until the skin is browned and crisp, about 4 minutes.
9
Turn and cook until the fish is opaque all the way through, about 1 minute.
10
Transfer the fish, skin side up, to a baking sheet and keep warm in the oven.
11
Add 1 teaspoon of the oil to the skillet and repeat with the remaining fillets.
12
In the same skillet, heat the remaining 1 teaspoon of oil.
13
Add the dill, cilantro and basil and stir-fry over high heat until barely wilted, about 1 minute.
14
Mound the tomatoes on plates and set the fish fillets on top.
15
Garnish with the herbs and serve at once.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 8 medium plum tomatoes, halved lengthwise and seeded, Kosher salt, 3 tablespoons safflower oil, 1 large garlic clove, thinly sliced, and more.

Yes, Pan-Fried Striped Bass with Stir-Fried Tomatoes and Dill falls under the Seafood 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.

Pan-Fried Striped Bass with Stir-Fried Tomatoes and Dill

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