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| Striped Bass with fig and raspberry sauce |
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Serves 4
2 cups frozen raspberries, thawed
Juice of ½ lemon
1 tablespoon Extra-virgin olive oil
4 Striped Bass fillets
Salt and pepper
1 tablespoon unsalted butter
4 strips bacon, cut into ¼” squares
1 small red onion, cut in half and thinly sliced
6 fresh sage leaves, cut in a chiffonade
12 fresh figs, halved
1 cup fresh raspberries
Preheat oven to 375
Puree thawed raspberries in a food processor. Strain pureed raspberries through a fine sieve to remove the seeds. In a small saucepan, stir together pureed raspberries and lemon juice. Simmer for about 30 minutes or until sauce has reduced by half.
Meanwhile place a piece of parchment paper on a baking sheet. Oil paper evenly and place fillets on top. Season the fillets with salt and pepper. Bake for 15-18 minutes or until opaque.
Melt butter in a sauté pan. Sauté bacon until crisp. Add onions and sage, stir and cook on medium heat until tender. Toss in figs and fresh raspberries and cook just until fruit is warmed through.
To serve, drizzle 2 tablespoons of raspberry sauce on each plate. Top with fillet and spoon fig mixture on top and around fish. |
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