Roasted Striped Bass with Chive and Sour Cream Sauce

Roasted Striped Bass with Chive and Sour Cream Sauce
Photo by Miki Duisterhof

Ingredients

  • 2/3 cup sour cream
  • 2 tablespoons water
  • 2 onion sprouts or garlic chive sprouts
  • 1 lemon
  • 1 ½ tablespoons vegetable oil
  • ½ cup fresh chives
  • 6 5-oz pieces striped bass fillet with skin
  • + 3 more ingredients
    • 4 teaspoons fresh lemon juice
    • ¼ teaspoon salt
    • Spicy garlic potatoes and zucchini

Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper. Preheat oven to 450°F. Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife...

View full recipe at Epicurious

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