Wild Striped Bass and Veggies by Chef Dave Martin

For the Fish: 1. Trim the fish into 6 portions. Generously season both sides of fish with salt and pepper.

Heat skillet to high heat and add a splash of olive oil. Sear the fish starting with the skin side down (if skin on fish) and cook for about 2 minutes. Flip over and cook for about another 1-2 minutes. Be sure not to overcook. Set aside. For the Butter: 1. Place butter and spices in a kitchen aid and whip.

Chill the rest for future use. For the Mushrooms: 1. Pre-heat oven to 350 ˚F.

Drizzle mushrooms with olive oil, 1 teaspoon salt and a pinch of black pepper. Mix all ingredients together on a sheet pan or baking sheet.

Bake mushrooms until caramelized or browned, about 10-15 minutes. For Brussels Sprouts: 1. Heat oven to 350 ˚F.

Mix the Brussels sprouts with the oil and salt and pepper.

Place Brussels sprouts face down on the baking sheet. Roast in the oven until the vegetables are cooked through and golden brown, about 10-15 minutes. (You can turn them over once during the cooking process or just brown one side.) 4. Remove the Brussels sprouts from the oven and add to mushroom and green bean mixture. For Green Beans: 1. Heat a separate skillet to high heat and add a splash of oil. Add the tomatoes, blanched green beans, salt and pepper.

Saut briefly until tomatoes begin to burst and get some color.

Add the cooked bacon, roasted mushrooms and roasted Brussels sprouts. Heat everything through, but do not overcook the mixture. To Plate: 1. Heat the fish skillet over medium heat. Melt roasted garlic butter and add the cooked fish.

Cover with a lid or place in 400 ˚F oven and cook for 3-5 minutes, until he fish is cooked through.

Place fish on a plate and let rest.

Spoon the vegetable mixture on a serving platter. Top with pieces of fish.

Drizzle butter from the pan on top of the fish and vegetables.<