Roasted Striped Bass with Chive and Sour Cream Sauce

1. 1

   Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green.

2. 2

   Season with pepper.

3. 3

   Preheat oven to 450F.

4. 4

   Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels.

5. 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. 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. 7

   Transfer, skin sides up, to an oiled shallow baking pan.

8. 8

   Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.

9. 9

   Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini.

10. 10

    Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables.

11. 11

    Top fish with sprouts.

12. 12

    *Available at farmers markets.

* Per serving · 4 servings · Values may vary.