dish pairs the classic Italian combination from
Genoa that uses potatoes, green beans and pesto
with wild striped bass. The dish is further
intesified by topping it some roasted tomatoes.
wild stripped bass fillets
6 New Potatoes or small Red Potatoes
1 cup trimmed young Green Beans or Haricots
Pesto (See recipe below)
Freshly gated Parmigiano-Reggiano
Reserved coarsely chopped roasted pine nuts
1 roasted tomato
the pesto according to our Greenmarket Pesto
the potatoes into dices and place the potatoes
in a medium saucepan, add salted water to cover
generously, and bring to a boil. Boil gently
until the potatoes are tender; drain.
Cook the string beans in a large saucepan of
boiling salted wter until tender (about 4 minutes).
Drain the beans trhough a collander into a ready
ice bath. Set aside.
the fish a couple of times in the thickened
region. Heat a tablespoon of fat or oil in a
non-stick frying pan. Season both side of the
fish. Saute the fillet skin side down, pressing
the fillet down with a spatula in the beginning
of the sear to prevent the fish from curling
up. Leave the fish to sear skin side down basting
the flesh side ocassionally with the fat or
oil. After about two minutes the flesh side
will begin to turn opaque. Flip the fish and
turn off the heat to let it cook through. A
knife should easily slide through the fish.
Let the fish rest for 1 minute off the heat.
While the fish is resting combine the string
beans, potatoes and pesto. Add the freshly grated
parmesan cheese and coarsely chopped pine nuts.
Set the fish on top and garnish with the roasted
tomato as shown in the image above.