Striped Bass With Potatoes and Olives
Updated October 6, 2020
Michael Kraus for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
¼ cup olive oil
2 pounds large Yukon Gold potatoes, peeled and sliced ⅛-inch thick
Sea salt
Ground black pepper
2 pounds wild striped bass fillet, with skin (1 to 2 fillets)
1 cup pitted picholine olives
8 bay leaves
2 lemons, in thin wedges
Nutritional analysis per serving (4 servings)
48 grams carbs; 181 milligrams cholesterol; 573 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 7 grams fiber; 1269 milligrams sodium; 46 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
- Step 2
Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.
Private Notes
Comments
I roasted the potatoes 5 min longer to leave a soccorat on the bottom. This lent a crisp crunch to them. I also put a tbsp of finely chopped garlic between potatoes and fish. Rounded out some missing flavor. Lastly some slices of piquillo pepper alongside the olives just for the fun of it.
I have prepared this twice with delicious results on both occasions. As Striper is sometimes difficult to obtain, I would recommend substituting Sable (Black Cod). It works perfectly.
delicious, cooked this in a cast iron skillet which crisped the potatoes perfectly. Previously I used a glass pan and the potatoes didn't crisp. I used capers instead of olives.
I’m puzzled by the timing, temp, and cooking method on this. After slicing my potatoes to 1/8”, they cooked and burnt in less than the 20 minutes recommended for the starting phase. And why the parchment for the fish, when it too cooks quickly? I think it would be much better to start the potatoes with the fish on top, uncovered, for 10 minutes at a lower temp (375?), then remove and rest the fish while crisping up the potatoes at a higher temp (I added thinly sliced onions and cherry tomatoes that I had par-roasted as well.)
We just made this tonight - I used fresh dill in place of the bay leaf, and used both capers and slightly bitter green Lebanese olives. The flavors were outstanding. Agree that the potatoes needed 25 mins, and the fish an additional 30 (not 20) but that might have been due to the thickness of the fish we had. Would definitely make this again.
Definitely needs 5-10min more for the potato phase. Agree with uncovering the fish to allow more skin crisping to happen (it still doesn’t really crisp). Wonder if there could be a way to adjust the cooking strategy to involve finishing under the broiler. Can experiment with more herbs on the potatoes maybe. Provence spice mixes with anise might be good. Otherwise, this is my go-to for easy and dinner-party worthy sea bass. Winner.