Striped Bass with Shallots, Fennel, and Persimmons

January 27, 2015
0 Ratings
  • Serves 2 (with a little left over)
Author Notes

Sometimes you come home from work, late, starving and you just want to eat something good and different. In those situations I just make something up quickly, using what’s on hand, no need to use a recipe!

One such Friday night, I made up this dish. I’m always welcoming sweet and savory combos and this roasted striped bass with shallots, fennel and persimmons was really, really delicious and different! (Not to mention super easy.) —MaryFrancesCooks

What You'll Need
  • 1 pound striped bass fillet – washed and patted dry
  • 1 shallot, sliced very thin on a mandoline
  • 1/4 of a fennel bulb, sliced very thin on a mandoline
  • 2 persimmons, cored, peeled and sliced very thin
  • Olive oil
  • Salt – preferably French grey salt
  • Pepper – fresh ground
  • Paul Prudhomme’s seafood seasoning (or whatever seafood seasoning you prefer)
  1. Preheat oven to 450 degrees.
  2. Slick a rimmed baking sheet with olive oil. Lay out the shallot and fennel evenly in a shape mimicking your fish shape. Drizzle a tiny bit of olive oil on top and season with salt and pepper.
  3. Lay your fish fillet on top, covering everything. Drizzle a little olive oil on top of the fish and spread around to cover with your fingertips. Sprinkle on Paul Prudhomme’s seasoning to your liking. Cover with persimmon slices and drizzle a tiny bit of olive oil on top of those.
  4. Roast in the oven for about 15 minutes, until the fish flakes to your liking. Serve with love – enjoy!

See what other Food52ers are saying.

0 Reviews