Pan-Fried Striped Bass with Stir-Fried Tomatoes and

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

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.

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

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 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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions