Recipe courtesy of Chef Patrice Rames, Bistro ST. Tropez
Ingredients:
For sauce
2 oz. olive oil
1 medium onion roughly chopped
1 clove garlic finely chopped
1 14 ½ oz. can Roma tomatoes with juice
¼ cup dry white wine
2 tbsp. capers drained and rinsed well
Kosher salt and fresh ground black pepper
For fish
5 oz. olive oil
4 8 oz. striped bass filets
4 oz. goat cheese
16 pitted kalamata olives
1 medium Idaho potato washed well and dried
Kosher salt and fresh ground black pepper
¼ cup chopped flat-leaf parsley
Directions:
- In saucepan on medium heat, sauté onions in olive oil until translucent. Add garlic and cook for an additional 30 seconds. Add tomatoes to pan, lower heat to simmer and cook for 20 minutes until sauce reduces by half about 20 minutes. Add drained capers. Add salt and pepper to taste.
- Pre-heat oven to 400F
- While sauce is cooking, put olives and goat cheese in food processor. Slowly add 3 oz. olive oil while pulsing to form paste (do not over mix, paste should retain some texture).
- Using a mandoline, slice potato into very thin chips.
- Lightly salt and pepper striped bass filets. On the non-skin side of bass filets, spread thin layer of olive goat cheese paste then layer potato slices, pressing lightly so they adhere to paste.
- In large oven-safe frying pan (preferably caste iron), heat on medium 2 oz. olive oil. Pan-sear filets (potato side down) for 1 minute then finish in oven for an additional 4 minutes. (Note: if bass filets are very thick, using spatula, flip filets over and cook for an additional 2 minutes in oven)
- Plate filets (potato side up) and serve with warmed tomato caper sauce. Garnish with chopped parsley
Chef tip:
Using thumb, press down on one end of olive to remove pits.
