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Pan-Roasted Striped Bass with Rosemary, Vegetables and Tomato

Ingredients

  • 2 tablespoons olive oil
  • 4 1- inch thick striper fillets dark flesh removed
  • salt and pepper
  • 4 sprigs rosemary
  • 4 tablespoons unsalted butter
  • 2 tablespoons dry vermouth
  • seasonal vegetables sliced 1/4 inch thick and 2 inches long
  • salt and pepper
  • 3 tablespoons freshly grated Parmesan cheese
  • fresh tomato peeled and diced

Instructions

  • Heat oil in pan.
  • Season fish with salt and pepper.
  • Add fish to pan with rosemary. Brown on one side, flip. Cook for 2 minutes more.
  • Add butter, vermouth and vegetables to pan. Season veggies with salt and pepper.
  • Place in a 400 degree oven for 5 – 6 minutes.
  • Arrange vegetables on plate. Top with fish. Top fish with parmesan and tomato.