Striped Bass with Heirloom Tomato Scampi

1. 1

   Preheat the oven to 350F.

2. 2

   In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat.

3. 3

   Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice.

4. 4

   Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute.

5. 5

   Give a light push to loosen the skin from the pan.

6. 6

   Add the thyme sprigs to the pan.

7. 7

   Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes.

8. 8

   Remove fish from the oven and transfer to paper towels.

9. 9

   In a large skillet, heat the garlic oil over medium-high heat.

10. 10

    Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes.

11. 11

    Add the celery and capers and cook until the celery has softened, about 2 minutes.

12. 12

    Add the wine to the pan and cook until it is reduced by half, about 1 minute.

13. 13

    Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.

14. 14

    Serve the bass fillets topped with the tomato scampi.

* Per serving · 4 servings · Values may vary.