Striped Bass with Spiced Vegetables and Cilantro Dressing Recipe

Name: Striped Bass with Spiced Vegetables and Cilantro Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seeds from 2 cardamom pods; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon caraway seeds; 1/2 teaspoon black peppercorns; 4 tablespoons unsalted butter, melted; 2 garlic cloves, minced; One 1-inch piece of peeled fresh ginger, minced; 12 fingerling potatoes, quartered; 1/2 head cauliflower (10 ounces), separated into 1-inch florets; Salt and freshly ground pepper; 1/2 pound green beans, cut into 1-inch pieces; 10 cherry tomatoes, halved; Four 6-ounce striped bass fillets, with skin (about 3/4 inch thick); Extra-virgin olive oil, for drizzling; Cilantro Dressing

Servings: persons

Seeds from 2 cardamom pods
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1/2 teaspoon black peppercorns
4 tablespoons unsalted butter, melted
2 garlic cloves, minced
One 1-inch piece of peeled fresh ginger, minced
12 fingerling potatoes, quartered
1/2 head cauliflower (10 ounces), separated into 1-inch florets
Salt and freshly ground pepper
1/2 pound green beans, cut into 1-inch pieces
10 cherry tomatoes, halved
Four 6-ounce striped bass fillets, with skin (about 3/4 inch thick)
Extra-virgin olive oil, for drizzling
Cilantro Dressing

1
Preheat the oven to 400.
2
In a small skillet, toast the cardamom, cumin, coriander and caraway seeds and black peppercorns over moderate heat until fragrant, 2 minutes.
3
Let cool.
4
Transfer the spices to a mortar and grind to a powder.
5
Transfer to a bowl and stir in the butter, garlic and ginger.
6
Put the potatoes on one side of a large, rimmed baking sheet and the cauliflower on the other.
7
Toss each vegetable with one-third of the spiced butter, spread in an even layer and season with salt and pepper.
8
Roast in the upper third of the oven for 25 minutes, or until the vegetables are tender and lightly browned.
9
Transfer to a bowl.
10
Light a grill.
11
Put the beans on one side of the baking sheet, the tomatoes on the other and toss each with half of the remaining butter.
12
Roast in the oven until tender, 5 minutes for the tomatoes and 10 for the green beans.
13
Mix the tomatoes and beans with the other roasted vegetables; cover and keep warm.
14
Drizzle the bass with oil and season with salt and pepper.
15
Grill, skin side down, over high heat until the skin is crisp, 4 minutes.
16
Turn the fish and grill until just cooked through, 5 minutes longer.
17
Transfer to plates, pile the vegetables alongside and serve with the Cilantro Dressing.

498

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 16 ingredients. The key ingredients include: Seeds from 2 cardamom pods, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/2 teaspoon caraway seeds, and more.

Yes, Striped Bass with Spiced Vegetables and Cilantro Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Striped Bass with Spiced Vegetables and Cilantro Dressing

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