Roasted Striped Bass with Olive Tapenade and Star Fruit
Provided by Mel & Sheryl London
A fun recipe that is deliciously different – and perhaps a bit patriotic. Black stripes of olive puree are drizzled on white-fleshed fish and scattered with star-shaped citrusy carambola (star fruit) slices.
- 1 tablespoon melted butter
- 1 ½ lbs striped bass fillet, kept in one piece - allowing 6 ounce portions when served
- 1 tablespoon lemon juice
- 2 tablespoons black olive paste
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme leaves, plus four sprigs for garnish
- Black pepper to taste
- Salt may not be needed if olive paste is used
- 1 small carambola (star fruit), about 4 ounces, ends trimmed and cut into ¼ inch slices, seeds removed
Preheat the oven to 400 degrees. Add the melted butter to a large oven-to-table baking pan. Turn the fish over in the melted butter to coat both sides. In a small bowl, whisk the lemon juice and olive paste together. Stir in the olive oil, thyme and black pepper. Spoon the sauce in a striped pattern across the width of the fish and place the carambola slices between the stripes.
Bake for 10 to 12 minutes without basting or until the fish tests done with the point of a knife. Tuck a sprig of fresh thyme on each portion for garnish.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.