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Oven-roasted Striped Bass with Peppers

Randy Mayor
Yield Makes 4 servings

Ingredients

  • 4 teaspoons olive oil, divided
  • 1 medium onion, vertically sliced
  • 2 garlic cloves, minced
  • 1 green bell pepper, cut into 1/4-inch strips
  • 2 red bell peppers, cut into 1/4-inch strips
  • 2 yellow bell peppers, cut into 1/4-inch strips
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) striped bass fillets
  • 1 pound hot, boiled new or red potatoes
  • Red Pepper Rouille

How to Make It

  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add onion, garlic, and bell peppers; sauté 5 minutes. Add broth and next 4 ingredients. Bring to a boil; boil 1 minute. Spoon pepper mixture into a 13- x 9-inch baking dish. Wipe skillet with a paper towel.

  2. Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add bass; cook 2 minutes. Remove fillets from skillet; place on top of pepper mixture, browned side up. Bake at 450° for 8 minutes or until fish flakes with a fork. Serve fish with potatoes topped by Red Pepper Rouille.