Recipe provided by our friends at Fairway Market!
Serves 2
Ingredients:
4 striped bass fillets
juice of 1 lemon
1 clambshell cherry tomatoes, cut in half
6 cloves garlic, smashed and left in skin
3 tablespoons butter
1 tablespoon EVOO
sea salt to taste
pepper to taste
French olive oil to taste
Instructions:
Preheat your oven to 200 degrees.
Place the tomatoes, garlic and 3 tablespoons olive oil in an oven safe dish and place in the preheated oven for 1 hour. Remove from the oven and add a pinch of sea salt. Set aside.
Salt and pepper the fillets then dredge in flour. Heat 3 tablespoons butter and 1 tablespoon olive oil in a heavy pan over medium heat. Place the fillets in the pan and let sit for 3 minutes. Turn the fillets over and cook for 3-4 more minutes. Remove the fillets from the pan and set aside on serving plates. Pour off all of the fat from the pan and add the tomatoes and garlic and cook for 1 minute. Add the tomatoes and garlic to evenly to each plate and finish with a drizzle of French olive oil, sea salt to taste and the lemon juice. Serve immediately.
