Serves: 1 whole fish per person
INGREDIENTS
- 1 per person - whole Striped Bass, gutted*
- 1 small zucchini sliced ¼ inch thick
- 1 small yellow squash, sliced ¼ inch thick
- 1 yellow tomato on the vine, sliced ¼ inch thick
- 2 plum tomatoes, sliced ¼ inch thick
- 1 small red onion, sliced ¼ inch thick
- 1 tablespoon Fairway EVOO
- 1 teaspoon Herbes de Provence
- Fairway Sea Salt and Fairway Tellicherry Pepper for seasoning
- 1 wooden skewer per fish
DIRECTIONS
- Preheat the oven to 450 degrees.
- Open the striped bass and season the inside cavity of the fish with the salt, pepper and ½ teaspoon Herbes de Provence.
- Take three slices of each of your vegetables and layer them along the two inner fillets of the bass.
- Skewer the fish closed with the wooden skewer.
- On a sizzle platter or a hot plate, arrange a loose bed of the rest of your vegetables.
- Place the fish on the platter. Drizzle olive oil over the fish and vegetables, and season the skin with salt, pepper and the remaining Herbes de Provence.
- Put the sizzle platter in the preheated oven and roast for 25 minutes.
- When done, plate and finish with another drizzle of olive oil and salt.
- ENJOY!
Chef’s Note: Your Fairway seafood professional can clean and gut your fish for you! This recipe is extremely easy and very healthy.
