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New York City Wine Tasting Club

Roasted Striped Bass


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
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
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
5. Serve hot or at room temperature
6. Garnish with basil