Striped Bass with Herb-Olive Salsa

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 30 minutes

Ingrediënten

2 c. cilantro, tender stems and leaves, roughly chopped

6 tbsp. extra-virgin olive oil, divided, plus more for garnish

1/2 c. flat-leaf parsley, tender stems and leaves, roughly chopped

1/4 c. pitted Kalamata olives, roughly chopped

1/4 c. finely chopped preserved lemon

1/4 c. chopped sun-dried tomatoes

2 cloves garlic, minced

2 tsp. chopped Calabrian chile peppers (depending on spice level), or an equal amount fresh fresno, serrano, or Thai chile

Kosher salt

Freshly ground black pepper

4 (4- to 6-oz) fillets striped bass, skin-on

Instructies

In a medium bowl, stir together cilantro, 4 tablespoons oil, parsley, olives, preserved lemon, sun-dried tomatoes, garlic, chile peppers, ½ teaspoon salt, and ¼ teaspoon black pepper.

Use a knife to score the skin in a diagonal pattern, about 4 times per fillet, making sure to just slice through the skin, not the flesh. Season fish on both sides with 1 teaspoon salt, dividing evenly.

In a large skillet over medium heat, heat remaining 2 tablespoons oil. When the oil is shimmering, add the fillets, skin-side down. Cook until the skin is crisp and golden brown, 2 to 3 minutes. Use a thin spatula to flip the fillets. Cook until opaque throughout, 1 to 2 minutes more.

Transfer fish to a plate. Serve with the salsa and a drizzle of oil, if you like.