Herbed Striped Bass with Winter Kale Salad
Recipe by Giada De Laurentiis
Fresh and clean are two words that describe this simple meal to a T. You can substitute any flaky white fish for the striped bass if it’s not available; halibut, cod, or snapper would all be fine choices.
Herbed Striped Bass with Winter Kale Salad
Serves:
4 people
Cooking Level:
Prep Time
10 minutes
Cook Time
30 minutes
Inactive Time
Total Time
40 minutes
INGREDIENTS:
For The Salad:
- ‚Öì cup apple cider
- ¼ cup cider vinegar
- 2 teaspoons whole-grain mustard
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt divided
- 1 medium sweet potato peeled and cut into 1 inch pieces
- ½ bunch Tuscan kale stems removed and thinly sliced across the leaves, about 4 cups
- 1 apple such as honey crisp, cut into ½-inch pieces
For The Fish:
- 4 4- ounce center-cut skinless striped bass fillets
- 3 tablespoons extra-virgin olive oil
- ¼ cup chopped fresh dill about ½ bunch
- 1 teaspoon lemon zest from 1 lemon
- ¾ teaspoon kosher salt
- 1 lemon cut in 8 wedges to serve
INSTRUCTIONS:
- Preheat the oven to 450°F.
- Combine the cider and the vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook for 4 minutes, or until slightly reduced. Whisk in the mustard and return to a simmer, then remove from the heat and whisk in 1 tablespoon of the olive oil. Set aside.
- On a rimmed baking sheet, toss the sweet potatoes with the remaining 2 tablespoons olive oil and ½ teaspoon salt. Roast for 20 minutes, turning the potatoes halfway through to ensure they cook evenly. Remove the sweet potatoes from the oven but don't turn the oven off.
- Toss the shredded kale and the apple together in a large bowl. Add the hot sweet potatoes, the cider dressing, and the remaining ½ teaspoon salt. Set aside to let the flavors mingle until ready to serve.
- Place the fish fillets on a rimmed, nonstick baking sheet. Whisk together the olive oil, dill, and lemon zest in a small bowl. Season the fish with the salt, and spoon the herbed oil evenly over the fillets.
- Bake the fillets for 5 to 8 minutes, or until the fish is cooked through and flakes when prodded with a fork.
- To serve, spoon some of the salad onto each dinner plate and top with a piece of the fish. Serve with a couple of lemon wedges on the side.
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