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Pan-Roasted Striped Bass with Vegetables

Provided by Mel & Sheryl London

Pan Roasted Striped Bass with Vegetables


  • 3 tablespoons olive oil plus 1 tablespoon for fish
  • 1 large clove garlic, sliced thinly
  • 1 small onion, diced (about ½ cup)
  • ½ green pepper, cut into ½ inch cubes (about ¼ cup)
  • 1 medium or two thin carrots, sliced (about 2/3 cup)
  • 1 medium Yukon Gold potato, ½ inch cubes (about 1 cup)
  • 1 small turnip, peeled, 1/2 inch cubes (about 2/3 cup)
  • 1 small parsnip, peeled, ½ inch cubes (about 2/3 cup)
  • Small piece peeled celery root, cubed or 1 stalk celery, sliced
  • 14 ounce can fire roasted diced tomatoes
  • ½ cup dry white wine
  • ¼ teaspoon (or more to taste) Sriracha hot sauce (or Tabasco)
  • ½ teaspoon dried Greek Oregano
  • Salt and pepper to taste
  • ¼ pound green string beans, cut into 1 ½ inch pieces
  • ½ cup frozen small peas
  • 4 striped bass fillets, (about 1 ½ pounds), pin bones removed, cut into 2 inch pieces (Alternatives: blackfish or tilapia)
  • 12 basil leaves, coarsely cut
  • Lemon wedges


In a 12 inch sauté pan, heat olive oil over medium heat. Add the garlic, onion and green pepper and cook, stirring frequently for 3 minutes. Add all the vegetables except the string beans and peas and continue to cook, stirring, for 5 minutes. Stir in tomatoes, wine, hot pepper sauce, oregano, salt and pepper. Cover the pan, lower the heat to medium low and cook for 10 minutes more.

Stir in the string beans and peas and lay pieces of fish over the vegetables. Season the fish with salt and pepper and trickle the remaining tablespoon of olive oil over the fish. Cover the pan and continue cooking for about 8 minutes or until the vegetables are tender and the fish is cooked through.

Sprinkle with basil and serve with lemon wedges to be squeezed over each portion.

Serves 4


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.