Striped Bass with Tomato and Basil Cream Recipe

Name: Striped Bass with Tomato and Basil Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/4 cup chopped scallions; 1 large ripe tomato, chopped; 1/2 cup chopped fresh basil leaves; 1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay; 1 cup heavy cream; 3 tablespoons butter; 1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay); 1/4 cup verjus* (recommended: Wolffer Verjus); 1 (4 to 5-pound) striped bass fillet, cut into 6 equal pieces; Salt and pepper; *Cook's Note: Verjus is unfermented grape juice.

Servings: persons

1 teaspoon olive oil
1/4 cup chopped scallions
1 large ripe tomato, chopped
1/2 cup chopped fresh basil leaves
1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay
1 cup heavy cream
3 tablespoons butter
1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay)
1/4 cup verjus* (recommended: Wolffer Verjus)
1 (4 to 5-pound) striped bass fillet, cut into 6 equal pieces
Salt and pepper
*Cook's Note: Verjus is unfermented grape juice.

1
Preheat the oven to 375 degrees F.
2
Make cream sauce: Heat oil in a small saucepan over medium heat.
3
Add scallion and saute until tender.
4
Add tomato and basil.
5
Add chardonnay and cook until liquid is reduced by half.
6
Add heavy cream, reduce the heat, and simmer until the desired thickness is reached.
7
Keep warm until ready to serve.
8
After you have started the sauce, bake the fillet: place butter, chardonnay, and verjus in a baking pan.
9
Season fish with salt and pepper and place in pan.
10
Bake for 5 to 7 minutes, or until fish is cooked through; the fish should be opaque throughout and a knife should slide in easily.
11
Place fillets on a serving plate and spoon over the sauce.
12
Serve with a fresh crusty baguette and a crisp green salad.

303

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/4 cup chopped scallions, 1 large ripe tomato, chopped, 1/2 cup chopped fresh basil leaves, and more.

Yes, Striped Bass with Tomato and Basil Cream 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 with Tomato and Basil Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions