We made this delicious striped bass last night, riffing off a Martha recipe that called for placing the fillet over a bed of fennel bulbs. Here we used a bed of scallions and garlic instead. Here’s what you do: douse scallions and two crushed garlic with about a half a cup of wine. Lay fish on top, dousing it with a glug of olive oil and plenty of salt and pepper. Cook covered with foil at 450 for 20-25 minutes or until cooked through. My kids loved it.


You Might Also Like

The Secret to My Vinaigrette
Truly Good Gluten Free Crackers
Easy Soup When You Have Nothing in the Fridge

One Comment


Leave a Reply

Yor email address will not be published.
Required fields are marked *

Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.