Striped Bass on Greens And Potatoes Recipe

Name: Striped Bass on Greens And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large Yukon gold potatoes, peeled and sliced; 1 wild striped bass fillet, 28 to 30 ounces, with skin (salmon can be substituted); 1 tablespoon balsamic vinegar; 1 tablespoon Dijon mustard; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 3 cloves garlic, sliced; 1 medium-size onion, peeled and sliced thin; 4 cups coarsely shredded Swiss chard or kale; 1/2 cup dry white wine

Servings: persons

1
Put the potato slices in a saucepan, cover with water and boil until just tender, 10 to 15 minutes.
2
Drain and set aside.
3
Meanwhile, preheat oven to 500 degrees.
4
Cut the fillet into six equal portions.
5
Mix the vinegar and mustard together and brush on the flesh side of the fish.
6
Season to taste with salt and pepper.
7
When the oven is hot, spread a baking dish large enough to hold the fish in a single layer with the oil.
8
Put in the oven for five minutes.
9
Put the fish, skin side down, in the baking dish and bake for five minutes, just until the skin begins to crisp.
10
Remove the fish from the baking dish and spread the garlic, onions, potatoes and greens in the baking dish.
11
Season with salt and pepper.
12
Put the fish on top of the vegetables skin side up.
13
Drizzle the wine around the greens and return the dish to the oven.
14
Bake until the fish is cooked through and the greens have wilted, about 10 minutes.
15
If you are using salmon, you may want to cook the fish a little less.
16
Serve each portion of fish on a bed of greens and potatoes, moistening each serving with the pan juices.

213

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: 1 1/2 pounds large Yukon gold potatoes, peeled and sliced, 1 wild striped bass fillet, 28 to 30 ounces, with skin (salmon can be substituted), 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Striped Bass on Greens And Potatoes 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.

That's it — enjoy your meal!

Striped Bass on Greens And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions