Striped Bass on Greens And Potatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds large Yukon gold potatoes, peeled and sliced
- 1wild striped bass fillet, 28 to 30 ounces, with skin (salmon can be substituted)
- 1tablespoon balsamic vinegar
- 1tablespoon Dijon mustard
- Salt and freshly ground black pepper
- 1tablespoon extra-virgin olive oil
- 3cloves garlic, sliced
- 1medium-size onion, peeled and sliced thin
- 4cups coarsely shredded Swiss chard or kale
- ½cup dry white wine
Nutritional analysis per serving (6 servings)
273 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 27 grams protein; 728 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the potato slices in a saucepan, cover with water and boil until just tender, 10 to 15 minutes. Drain and set aside.
- Step 2
Meanwhile, preheat oven to 500 degrees.
- Step 3
Cut the fillet into six equal portions. Mix the vinegar and mustard together and brush on the flesh side of the fish. Season to taste with salt and pepper.
- Step 4
When the oven is hot, spread a baking dish large enough to hold the fish in a single layer with the oil. Put in the oven for five minutes.
- Step 5
Put the fish, skin side down, in the baking dish and bake for five minutes, just until the skin begins to crisp.
- Step 6
Remove the fish from the baking dish and spread the garlic, onions, potatoes and greens in the baking dish. Season with salt and pepper. Put the fish on top of the vegetables skin side up. Drizzle the wine around the greens and return the dish to the oven.
- Step 7
Bake until the fish is cooked through and the greens have wilted, about 10 minutes. If you are using salmon, you may want to cook the fish a little less. Serve each portion of fish on a bed of greens and potatoes, moistening each serving with the pan juices.
Private Notes
Comments
Would be much improved if the garlic and onion were sautéed in olive oil until golden brown before adding them to the chard and potatoes.
I made this with a pound of salmon and less than a pound of potatoes; everything else was about the same. It was a nice fast dish and quite tasty—especially with a generous squeeze of Meyer lemon on top.
I followed the recipe (with only about 1 lb fish for 2 people and 2 cups of kale). Added butter and extra olive oil to the potato/onion/garlic greens but the fish was still pretty bland. I should have put the butter on top of the fish to pull the flavors together as another reviewer noted.
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