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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 For The Salad:‚Öì cup apple cider¼ cup... giadzy.com

Herbed Striped Bass with Winter Kale 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
  • 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
  • ¬æ teaspoon kosher salt
  • 1 lemon cut in 8 wedges, to serve
Serves 4

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.

Herbed Striped Bass with Winter Kale Salad

Photo of lizzynewm

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
  • ¬æ 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Herbed Striped Bass with Winter Kale Salad

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
  • ¬æ 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra Tuscan Kale? Try these recipes:

Cheesy Bacon And Hash Brown Frittata

By: Giada De Laurentiis

Jun 25, 2020