Roasted Striped Bass with Chive and Sour Cream Sauce Recipe

Name: Roasted Striped Bass with Chive and Sour Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sour cream; 2 tablespoons water; 4 teaspoons fresh lemon juice; 1/4 teaspoon salt; 1/2 cup finely chopped fresh chives; 6 (5-oz) pieces striped bass fillet with skin; 1 1/2 tablespoons vegetable oil; 1 lemon, cut into 6 wedges; 2 oz onion sprouts or garlic chive sprouts (2 cups)*; Accompaniment: Spicy garlic potatoes and zucchini

Servings: persons

2/3 cup sour cream
2 tablespoons water
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped fresh chives
6 (5-oz) pieces striped bass fillet with skin
1 1/2 tablespoons vegetable oil
1 lemon, cut into 6 wedges
2 oz onion sprouts or garlic chive sprouts (2 cups)*
Accompaniment: Spicy garlic potatoes and zucchini

1
Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green.
2
Season with pepper.
3
Preheat oven to 450F.
4
Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels.
5
Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
6
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked).
7
Transfer, skin sides up, to an oiled shallow baking pan.
8
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
9
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini.
10
Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables.
11
Top fish with sprouts.
12
*Available at farmers markets.

157

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: 2/3 cup sour cream, 2 tablespoons water, 4 teaspoons fresh lemon juice, 1/4 teaspoon salt, and more.

Yes, Roasted Striped Bass with Chive and Sour Cream Sauce 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.

Roasted Striped Bass with Chive and Sour Cream Sauce

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