Dish:
Roasted Striped Bass with Cherry Tomatoes and Ligurian Olives
Chef: Edwyn Ferrari, Executive Chef, Nobu
Ingredients:
2 pounds striped bass filets
1/4 cup dry white wine
½ cup extra virgin olive oil
Salt and freshly ground pepper
1 cup pitted Ligurian olives
20 cherry tomatoes halved
1 garlic clove minced
2 thyme sprigs, leaves only minced
2 marjoram sprigs
16 basil leaves
| Instructions: |
| 1. |
Combine all ingredients, except the basil, in a roasting pan
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| 2. |
Cover with plastic wrap and refrigerate overnight. This will help develop the flavors
|
| 3. |
Remove fish from refrigerator and bring to room temperature
|
| 4. |
Preheat oven to 425 degrees and roast fish for 20 minutes or until done
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| 5. |
Serve hot or at room temperature
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| 6. |
Garnish with basil
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