For my first bass recipe, I made Striped Bass en Papillote with Brown Rice. It's pretty simple, and the provencal/Mediterranean-style sauce is sweet from the tomatoes and briny from the capers. It's also great for not making a mess because the fish is cooked in tin foil which you can just throw it out.
Serves 2
Ingredients:
2 1-inch pieces of striped bass filet
1 medium sized ripe tomato, or a handful of grape tomatoes, diced
2 cloves garlic, minced
1 tsp drained capers
4 sprigs thyme
4 slices lemon (I used lime because I didn't have lemons, but I think lemon would work better)
salt and pepper
Brown rice cooked according to the directions (I used a Lundberg brown rice mix - it adds great nutty flavor and texture)
Directions:
Preheat oven to 400. Pat the fillets dry and season with salt. Line a baking sheet with tin foil and drizzle a bit of olive oil on it, then place the fish on top of the oil. Slide the lemon slices under the fish and top each with two sprigs of thyme.
