Striped Bass with Fried Green Tomatoes and Figs
- 3 green tomatoes (4 to 5 ounces each), sliced ½ inch thick
- Kosher salt and freshly ground black pepper
- ¼ cup unbleached all-purpose flour
- 6 tablespoons extra virgin olive oil
- 4 ripe figs, cut in half lengthwise
- 1 large fennel bulb (about 6 ounces), trimmed of tough outer layers, cored, and chopped into ¼-inch dice
- 2 garlic cloves, finely chopped
- 1 teaspoon grated orange zest
- 16 basil leaves
- 4 striped bass fillets, about 1 inch thick, skin on
- â…“ cup white wine vinegar
- ½ cup water
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions:
If you have a presentable skillet or sauté pan, the fish can brought directly to the table and served as a gorgeous one-pot dish.
- Season the tomato slices on both sides with salt and pepper. Dust with the flour. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the tomato slices and sear on both sides until golden brown, about 5 minutes per side. Transfer to a plate. Add the figs, cut side down, to the pan and sear, until golden brown, about 3 minutes. Transfer to the platter with the tomatoes and wipe out the pan.
- Add 2 more tablespoons of the olive oil to the pan. Add the fennel, season with salt and pepper, and sauté until tender, about 5 minutes. Add the garlic and cook until aromatic, just a minute or two. Stir in the orange zest and basil leaves and remove the pan from the heat. Return the tomatoes and figs to the pan, laying them atop the fennel.
- Heat the remaining 2 tablespoons olive oil in a second large sauté pan over medium-high heat. Season the bass with salt and pepper. When the oil is hot but not quite smoking, add the bass, skin side down, and sear until golden brown, about 5 minutes. Flip the fish and cook for 1 minute on the second side. Transfer the bass to the first sauté pan, laying the fillets skin side up atop the tomatoes and figs.
- Pour the vinegar and water into the pan used for cooking the fish. As the liquid starts to boil, scrape the bottom of the pan with a wooden spoon to dissolve the crispy bits. Pour this pan juice over the fish and vegetables.
- Cover and cook over low heat until the fish is cooked through, about 8 minutes. Transfer the dish to a warm platter or serve directly from the pan. Sprinkle with the chopped parsley just before serving.