Striped Bass with Heirloom Tomato Scampi

Ingredients for Striped Bass with Heirloom Tomato Scampi

• 2 tablespoons olive oil

• 4 striped bass fillets (170g each)

• Salt and freshly ground black pepper

• Grated zest and juice of 1 lemon

• 1/2 bunch thyme sprigs

• 3 tablespoons Roasted Garlic Oil (page 93)

• 6 garlic cloves, finely chopped

• 2 shallots, finely diced

• 1 tablespoon fennel seeds, toasted in a dry skillet

• 4 celery ribs, sliced 1/4 inch thick

• 1 tablespoon drained, chopped capers

• 60ml dry white wine

• 1 tablespoon red wine vinegar

• Grated zest and juice of 1 lemon

• 1.4kg mixed heirloom tomatoes, cut in wedges

• 1 cup tightly packed hand-torn fresh basil leaves

How to make Striped Bass with Heirloom Tomato Scampi

Preheat the oven to 177°C.

In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. 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. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.

In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavours and heat the tomatoes through.

Serve the bass fillets topped with the tomato scampi.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.