Pan Seared Wild Striped Bass
with rosemary roasted fingerling potatoes, “fettuccine” of local vegetables, fresh basil aioli and cherry tomatoes
2 Tbs butter
½ cup semolina flour
4 (6oz) portions wild striped bass
12 oz fingerling potatoes
2 Tbs chopped fresh rosemary
1 lb fresh local zucchini, yellow squash and carrots
½ cup good quality mayonnaise
¼ cup basil pesto
10 cherry tomatoes cut in half
4 Tbs extra virgin olive oil
Sea salt and fresh cracked pepper to taste
Toss fingerling potatoes with rosemary and 1 Tbs olive oil season with salt and pepper. Roast in a 350 degree oven for about 20 min. Drench fish portions in semolina with salt and pepper. Place in a hot pan with 2 Tbs olive oil skin side down. Sear until skin is crisp, about 6 min. Turn over and finish cooking process, about 2 min. Sauté vegetables in butter salt and pepper in a medium hot pan briefly. Combine mayonnaise and pesto and serve with fish, vegetables and potatoes. Garnish with tomatoes.
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