Striped Bass with Garlic and Rosemary
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whole 1 pound striped bass, scaled, cleaned
and rinsed in salt water
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, sliced
4 rosemary branches
8 sprigs Italian parsley whole basil leaves
4 lemon slices, 1/4 inch thick
2 tablespoons chopped fresh basil
1/2 cup chicken stock see link
1/2 cup clam juice
1/2 cu dry white wine
1 tablespoon cornstarch mixed with 2 tablespoons
you can not find striped bass, Nick Stellino suggests
substituting whole rockfish or red snapper. They
will be larger than the bass so you will only
need one 3 1/2 - 4lb fish to serve 4 people.
the oven to 500ºF.
the fish inside and outside with 1/4 teaspoon
each of the salt and pepper.
each fish with 1 sliced garlic clove, 1 rosemary
branch, 2 sprigs of parsley, 2 basil leaves
and 1 lemon slice.
the fish in a greased 11 x 13 inch baking pan.
the rest of the ingredients, except the cornstarch
mixture, to the dish and bake on the oven, uncovered,
for 15 - 20 minutes, turning once.
the cooked fish to a serving platter and keep
the cooking juices into a saucepan, bring to
a boil and add the remaining salt and pepper.
the pan from the heat add the cornstarch mixture,
return to the heat and cook, stirring, until
thickened, about 30 seconds.
a little of the sauce over the fish and serve
the rest on the side.
from Nick Stellino's Glorious Italian Cooking:
G.P. Putnam's Sons; Copyright 1996 West 175th
Enterprises, Inc. -
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