Wild Striped Bass with Scallions and Herb Salad Recipe

Name: Wild Striped Bass with Scallions and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 scallions; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon crushed red pepper; Four 6-ounce skinless wild striped bass fillets; Kosher salt and freshly ground pepper; 1 1/2 teaspoons finely grated lemon zest; 1 tablespoon unsalted butter, cut into 4 pieces; 1/4 cup fresh orange juice; 2 tablespoons walnut oil; 1 1/2 teaspoons fresh lemon juice; 1/2 cup dill, coarsely chopped; 1/2 cup flat-leaf parsley leaves, very coarsely chopped; 1/3 cup mint leaves, finely chopped; 1/3 cup fresh tarragon leaves, finely chopped; 1/3 cup snipped chives

Servings: persons

12 scallions
1 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper
Four 6-ounce skinless wild striped bass fillets
Kosher salt and freshly ground pepper
1 1/2 teaspoons finely grated lemon zest
1 tablespoon unsalted butter, cut into 4 pieces
1/4 cup fresh orange juice
2 tablespoons walnut oil
1 1/2 teaspoons fresh lemon juice
1/2 cup dill, coarsely chopped
1/2 cup flat-leaf parsley leaves, very coarsely chopped
1/3 cup mint leaves, finely chopped
1/3 cup fresh tarragon leaves, finely chopped
1/3 cup snipped chives

1
Preheat the oven to 500.
2
Discard the first 2 inches of the green scallion tops.
3
Cut the scallions in half crosswise and thinly slice them lengthwise into strips.
4
In a medium skillet, heat the olive oil.
5
Add the scallions and crushed red pepper and cook over moderate heat until the scallions are tender and beginning to brown, about 4 minutes.
6
Season the bass with salt and pepper and transfer the fillets to a 9-by-13-inch baking dish.
7
Top with the scallions and sprinkle with the lemon zest.
8
Dot each fillet with a piece of the butter.
9
Pour the orange juice over or around the fish.
10
Cover tightly with foil and bake for about 16 minutes, until the fish is just opaque.
11
Just before serving, in a medium bowl, whisk the walnut oil with the lemon juice and season with salt and pepper.
12
Add the herbs and toss to coat.
13
Transfer the fish to plates and spoon the juices on top.
14
Serve the herb salad alongside.

126

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 15 ingredients. The key ingredients include: 12 scallions, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon crushed red pepper, Four 6-ounce skinless wild striped bass fillets, and more.

Yes, Wild Striped Bass with Scallions and Herb Salad falls under the Salads 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.

Wild Striped Bass with Scallions and Herb Salad

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