Ingredients Jump to Instructions ↓

  1. 2 lbs. wild striped bass (skin on or off) Kosher salt black pepper extra virgin olive oil

  2. 2 tsp. nutmeg Veggies

  3. 18 grape tomatoes or 9 cherry tomatoes cut in half

  4. 1 lb. French green or yellow beans (blanched in salted water)

  5. 1 1/5 cups cooked apple wood bacon, cut into small strips or cubes

  6. 4 cups of Cremini mushrooms with stems, thinly sliced

  7. 2 tbsp. of extra-virgin olive oil

  8. 1 salt Black pepper to taste

  9. 1 lb. Brussels sprouts, trimmed and halved

  10. 3-4 tbsp. olive oil Roasted Garlic Butter

  11. 2 lbs. unsalted butter

  12. 3 tbsp. fire roasted garlic

  13. 2 tbsp. kosher salt

  14. 2 tbsp. ground black pepper

  15. 2 tsp. nutmeg

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. 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.

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

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

  7. 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.

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

  9. 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.

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

  11. Place fish on a plate and let rest.

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

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


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