Reviews (2)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       01/20/2009   hi k_treasures. the tomatoes is added in step 5 of the method.         Martha Stewart Member     Rating: Unrated       01/13/2009   There is no photo of the finished dish. Also, there is no instructions for the tomatoe's. Please send complete recipe to k3mh11@yahoo.com Thank you, Karen

Back to Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade All Reviews for Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4076_011309_bass.jpg

Ingredients Ingredient Checklist 12 baby artichokes, trimmed and halved 7 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 sprigs thyme 4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each 4 (6-ounce) pieces striped bass fillet, skin-on 1/2 cup fennel fronds, torn 1 teaspoon fennel pollen 16 tomato halves and 1/4 cup oil from Tomato Marmalade 1 cup baby arugula 8 very thin slices Meyer lemon, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 4076_011309_bass.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

4076_011309_bass.jpg

4076_011309_bass.jpg

Ingredients

Ingredients

  • 12 baby artichokes, trimmed and halved 7 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 sprigs thyme 4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each 4 (6-ounce) pieces striped bass fillet, skin-on 1/2 cup fennel fronds, torn 1 teaspoon fennel pollen 16 tomato halves and 1/4 cup oil from Tomato Marmalade 1 cup baby arugula 8 very thin slices Meyer lemon, for serving

Directions

Preheat oven to 400 degrees.

Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.

Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.

Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.

Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

Reviews (2)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       01/20/2009   hi k_treasures. the tomatoes is added in step 5 of the method.         Martha Stewart Member     Rating: Unrated       01/13/2009   There is no photo of the finished dish. Also, there is no instructions for the tomatoe's. Please send complete recipe to k3mh11@yahoo.com Thank you, Karen

Reviews (2)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       01/20/2009   hi k_treasures. the tomatoes is added in step 5 of the method.  

  Martha Stewart Member     Rating: Unrated       01/13/2009   There is no photo of the finished dish. Also, there is no instructions for the tomatoe's. Please send complete recipe to k3mh11@yahoo.com Thank you, Karen  

 Martha Stewart Member

Rating: Unrated 01/20/2009

hi k_treasures. the tomatoes is added in step 5 of the method.

Rating: Unrated

Rating: Unrated 01/13/2009

There is no photo of the finished dish. Also, there is no instructions for the tomatoe’s. Please send complete recipe to k3mh11@yahoo.com Thank you, Karen

All Reviews for Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest