This broiled striped bass recipe is a super simple weeknight fish to whip up. It's packed with Provencal flavor with tomatoes, olives, garlic and capers.
Olives
(mixed pitted; nicoise work well, roughly chopped)
1 tbsp drained
Capers, canned
1 clove(s)
Garlic
(minced)
2 tbsp
Olive Oil, Extra Virgin
1 tbsp
White wine vinegar
2 tsp
Parsley, dried
(Mixed chopped; thyme; or chives, optional, for garnish)
Instructions
Preheat the broiler.
Rinse the fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with salt and the herbs de Provence, if using. Slather the tops of the fillets with the Dijon mustard.
Combine the tomatoes, olives, capers, garlic, olive oil, vinegar, and ½ teaspoon salt in a medium mixing bowl. Drizzle the tomato mixture over the fish.
Bake the fish under the broiler, rotating the pan halfway through for equal browning, for 10 minutes, or until the fish is cooked through and the tomatoes are slightly caramelized.
