How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Striped Bass With Shallots, Fennel, And Persimmons?

You need 8 ingredients. The key ingredients include: 1 pound striped bass fillet - washed and patted dry, 1 shallot, sliced very thin on a mandoline, 1/4 of a fennel bulb, sliced very thin on a mandoline, 2 persimmons, cored, peeled and sliced very thin, and more.

Is Striped Bass With Shallots, Fennel, And Persimmons suitable as seafood?

Yes, Striped Bass With Shallots, Fennel, And Persimmons falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Striped Bass With Shallots, Fennel, And Persimmons?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Striped Bass With Shallots, Fennel, And Persimmons

Name: Striped Bass With Shallots, Fennel, And Persimmons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound striped bass fillet - washed and patted dry; 1 shallot, sliced very thin on a mandoline; 1/4 of a fennel bulb, sliced very thin on a mandoline; 2 persimmons, cored, peeled and sliced very thin; Olive oil; Salt - preferably French grey salt; Pepper - fresh ground; Paul Prudhomme's seafood seasoning (or whatever seafood seasoning you prefer)

Try this homemade Striped Bass With Shallots, Fennel, And Persimmons recipe the whole family will love. Made with bass fillet, shallot, fennel bulb and …

This Striped Bass With Shallots, Fennel, And Persimmons relies on simple, everyday ingredients such as olive oil and pepper - fresh ground. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 pound striped bass fillet - washed and patted dry
1 shallot, sliced very thin on a mandoline
1/4 of a fennel bulb, sliced very thin on a mandoline
2 persimmons, cored, peeled and sliced very thin
Olive oil
Salt - preferably French grey salt
Pepper - fresh ground
Paul Prudhomme's seafood seasoning (or whatever seafood seasoning you prefer)

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Quick Info

Servings
4 servings
Category
Seafood

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Striped Bass With Shallots, Fennel, And Persimmons

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