Oven-roasted Striped Bass with Peppers

Randy Mayor


Makes 4 servings

Recipe from


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


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.

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.


Chef Nora Pouillon,

Nora, Washington, D.C.,

September 2003