Striped Bass with Heirloom Tomato Scampi:

To cook the Rockfish: Preheat the oven to 350°F. In a large ovenproof nonstick skillet, heat 2 tbsp olive oil over med-high heat. Season 4 striped bass fillets (6 ounces each) liberally with salt and pepper and sprinkle with the grated zest of 1 lemon and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add 1/2 bunch thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.

To make the scampi: In a large skillet, heat 3 tbsp Roasted Garlic Oil over medium-high heat. Add the 6 garlic cloves finely chopped, 2 shallots finely diced, and 1 tbsp fennel seeds (toasted in a dry skillet) and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the 4 celery ribs sliced and 1 tbsp chopped capers and cook until the celery has softened, about 2 minutes. Add 1/4 c. dry white wine to the pan and cook until it is reduced by half, about 1 minute. Add 1 tbsp red wine vinegar, grated lemon zest and juice of 1 lemon, 3 lbs mixed heirloom tomatoes cut into wedges, and 1 c. tightly packed hand-torn fresh basil leves and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through. Serve the rockfish fillets topped with the tomato scampi.

Search By Tags
Recent Posts

111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun & Mon: Closed


Call ahead for faster service: 410-758-3933


© 2017 by Bay Shore Steam Pot. Created using