Potato Fanned Striped Bass With Red Pepper Pesto, Roasted Asparagus And Shaved Parmesan
Go to COOKING “Home & Family” for today’s recipe
Note: Instead of striped bass, you may also use tilapia, halibut, or tuna. Fish fillets work better than whole fish – the potato fanning makes a striking individual presentation (whole fish would be difficult to cut and plate without disturbing the potato fan).
Note: The bass and asparagus cook at the same temperature for the same amount of time, making them ideal oven partners!
Note: While jarred roasted red peppers can be a time-saver, roasting your own is super simple and you avoid any “brininess” that may come from the jarred variety.
- Cooking spray
- Salt and freshly ground black pepper
Red Pepper Pesto Ingredients:
- 2 large red bell peppers
- 3 tablespoons pine nuts
- ½ cup packed fresh basil leaves
- 2-3 cloves garlic
- 2 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon water or more as needed
Potato Fanned Striped Bass Ingredients:
- 4 striped bass fillets (about 5 ounces each)
- 2 Yukon gold potatoes, very thinly sliced (1/8-inch thick), preferably with a mandolin
- 2 teaspoons grated parmesan cheese
Roasted Asparagus with Shaved Parmesan Ingredients:
- 1 bunch fresh asparagus spears, woody ends snapped off
- 1 tablespoon olive oil
- 2-inch piece good quality parmesan cheese
Preheat the oven to 375ºF. Coat a baking sheet with cooking spray.
To make the pesto, roast the peppers one of two ways:
- 1. Using tongs or a heavy fork, hold the peppers over the open flame of a gas burner until blackened all over, turning frequently. Transfer the blackened peppers to a freezer bag, seal bag, and steam for 30 seconds to loosen the skin. Peel away the blackened skin and seed the peppers.
- 2. To roast the peppers in the oven, preheat the broiler. Halve and seed the peppers and place them, skin side up, on a baking sheet. Broil for 5 minutes, until skin is blackened. Transfer the blackened peppers to a freezer bag, seal bag and steam for 30 seconds to loosen the skin. Peel away the blackened skin.
Transfer the roasted peppers to a blender and set aside.
Place the pine nuts in a small dry skillet and set the pan over medium heat. Cook for 3 to 5 minutes, until the nuts are golden brown, shaking the pan frequently to prevent burning.
Transfer the pine nuts to the blender with the peppers and add the basil, garlic, 2 tablespoons of the grated parmesan cheese, oil and 1 tablespoon of the water. Process until smooth and thick, adding more water if necessary to create a thick paste. Season to taste with salt and pepper.
Season both sides of the bass with salt and pepper. Arrange the bass on the prepared baking sheet and spread 1 tablespoon of the pesto all over the top. Fan the potato slices on top of the pesto, in slightly overlapping rows, covering the top of the fish. Sprinkle 2 teaspoons of the grated parmesan cheese over the potatoes. Bake for 15 to 20 minutes, until the fish is fork-tender and the potatoes are golden brown.
To roast the asparagus, place the asparagus spears on a large baking sheet. Add the oil and toss to coat the spears with the oil. Arrange the spears in a single layer and season to taste with salt and pepper. Bake for 15 minutes, until the spears are crisp-tender. Using a vegetable peeler, shave the parmesan cheese over the asparagus just before serving.
To plate, spoon the remaining pesto on 4 individual plates. Using the back of a spoon, “smear” the pesto across the plate. Arrange the bass on top of the pesto. Arrange the asparagus alongside, shave the parmesan over the asparagus (if you haven’t already) and serve.