Ingredients
- 2 tablespoons olive oil
- 4 striped bass fillets (6 ounces each)
- Salt and freshly ground black pepper
- Grated zest and juice of 1 lemon
- 1/2 bunch thyme sprigs
- 3 tablespoons Roasted Garlic Oil (page 93)
- 6 garlic cloves, finely chopped
- 2 shallots, finely diced
- 1 tablespoon fennel seeds, toasted in a dry skillet
- 4 celery ribs, sliced 1/4 inch thick
- 1 tablespoon drained, chopped capers
- 1/4 cup dry white wine
- 1 tablespoon red wine vinegar
- Grated zest and juice of 1 lemon
- 3 pounds mixed heirloom tomatoes, cut in wedges
- 1 cup tightly packed hand-torn fresh basil leaves
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