Sautéed Wild Striped Bass Fillets

Name: Sautéed Wild Striped Bass Fillets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 people
Ingredients: 2 bulbs fennel; 4 teaspoon extra-virgin olive oil; sea salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 3 ears corn; 1 pint Cherry or grape tomatoes; sea salt and freshly ground pepper; 4 8 oz skin-on wild striped bass fillets; ½ cup Wondra, or all-purose flour; sea salt and freshly ground pepper; 2 tablespoon extra-virgin olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
35 mins
Total Time
20 mins
Servings
4 people
Calories
152 kcal
Course
Main Course
Cuisine
American

Sautéed Wild Striped Bass Fillets

Kaitlin Leblanc

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Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad and Roasted Fennel is one of the most beautiful and delicious entrees you will ever serve. This recipe comes from chef and world-renowned fish monger, Joe Guerra, owner of the iconic Citarella Gourmet Market. This is a dish you'll want to serve time and time again.

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Ingredients

Servings

FOR THE ROASTED FENNEL

2 bulbs fennel trimmed
4 teaspoon extra-virgin olive oil
sea salt and freshly ground pepper to taste

FOR THE SAUTÉED CORN and TOMATO SALAD

1 tablespoon extra-virgin olive oil
3 ears corn shucked and kernels cut off the cob
1 pint Cherry or grape tomatoes halved
sea salt and freshly ground pepper to taste

FOR THE STRIPED BASS

4 8 oz skin-on wild striped bass fillets cut abut 1-inch thick
½ cup Wondra, or all-purose flour
sea salt and freshly ground pepper to taste
2 tablespoon extra-virgin olive oil

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Instructions

PREPARE THE ROASTED FENNEL

Preheat oven to 375° F.
Slice the fennel bulbs lengthwise into ½-inch-thick slices. Brush the slices lightly on both sides with olive oil and season with salt and pepper. Arrange them in a single layer on a rimmed baking sheet. Roast the fennel for 30 minutes, or until it is fork tender.
When the fennel is finished cooking, heat a large saute pan on the stovetop over medium-high heat. When the pan is hot (you can test it with a drop of water; if it sizzles it's ready), sear the fennel for 2 minutes per side, or until the slices turn golden brown. They are good hot, or at room temperature.

PREPARE THE CORN AND TOMATO SALAD

Heat the olive oil in a medium saute pan over low heat. Add the corn and sauté for 3 minutes, or until slightly softened. Transfer the corn to a bowl and allow it to cool for a few minutes. Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste. Toss to combine.

PREPARE THE WILD STRIPED BASS FILLETS

Meanwhile, rinse the fillets and pat them dry with paper towels. Dust the fish on both sides with flour to coat. Shake off any excess, then season with salt and pepper.
Pour the oil into a large, heavy sauté pan, adding more if needed to coat the bottom of the pan. Heat over medium heat and, when the oil starts to shimmer, put the fillets flesh-side down in the pan and cook for about 3 to 4 minutes per side for a 1-inch-thick fillet (a 2-inch-thick fillet will need 5 to 6 minutes per side). Be patient and resist the temptation to flip sooner, and only flip once. Serve immediately with Corn and Tomato Salad and Roasted Fennel!