Ingredients: |
Ingredients: 2 1/2 tablespoons butter, divided
1 cup chopped leeks
1/2 cup dry white wine (substitute white Champagne vinegar)
1 1/2 pounds striped bass fillets
6 teaspoons fresh lemon juice, divided
1 zucchini, thinly sliced
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1/4 cup water
salt and pepper to taste
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Directions: |
Directions:Lightly grease a baking dish with 1/2 tablespoon butter. Add the chopped leeks and wine (substitute white champagne vinegar) to the dish.
Place the fish on top of the leeks and dot with the remaining 2 tablespoons of butter. Sprinkle the fish with salt, pepper and 2 teaspoons lemon juice. Bake at 425 degrees F for 15-20 minutes, or until the fish flakes easily with a fork. Baste once or twice with pan juice.
While the fish is baking, combine remaining lemon juice, water, parsley, garlic, oregano, and thyme in small saucepan. You can stop here, but I like to include a vegetable so I recommend adding a sliced zucchini to the herbs. It just gives the dish a little extra flavor. Cook everything over a medium heat until the zucchini is just tender. You want a little tooth to the zucchini so it won't be mushy.
When fish is done, transfer the fillets to a serving dish and add the baking juices to the saucepan of herbs and zucchini. Heat until the liquid thicken slightly. Top the fish with zucchini and drizzle with the sauce.
Delicious over tender cooked brown basmati rice or penne pasta. |
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