Striped Bass With Potatoes and Olives
Updated Oct. 7, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 2pounds large Yukon Gold potatoes, peeled and sliced ⅛-inch thick
- Sea salt
- Ground black pepper
- 2pounds wild striped bass fillet, with skin (1 to 2 fillets)
- 1cup pitted picholine olives
- 8bay leaves
- 2lemons, in thin wedges
Nutritional analysis per serving (4 servings)
573 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 46 grams protein; 1269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
- Step 2
Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.
Private Notes
Comments
I roasted the potatoes 5 min longer to leave a soccorat on the bottom. This lent a crisp crunch to them. I also put a tbsp of finely chopped garlic between potatoes and fish. Rounded out some missing flavor. Lastly some slices of piquillo pepper alongside the olives just for the fun of it.
I have prepared this twice with delicious results on both occasions. As Striper is sometimes difficult to obtain, I would recommend substituting Sable (Black Cod). It works perfectly.
delicious, cooked this in a cast iron skillet which crisped the potatoes perfectly. Previously I used a glass pan and the potatoes didn't crisp. I used capers instead of olives.
Definitely needs 5-10min more for the potato phase. Agree with uncovering the fish to allow more skin crisping to happen (it still doesn’t really crisp). Wonder if there could be a way to adjust the cooking strategy to involve finishing under the broiler. Can experiment with more herbs on the potatoes maybe. Provence spice mixes with anise might be good. Otherwise, this is my go-to for easy and dinner-party worthy sea bass. Winner.
Anyone recognize who makes the cookware pictured here? I would like to expand my cookware. Thanks!
Very good, but I’m not sure it’s better than pan seared striped bass with, say, mango salsa, and this recipe is more work. The potatoes should be seasoned with S&P. I followed the comments and added a layer of onions with garlic and some leftover roasted tomatoes on top of the potatoes which was good.