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Striped bass with mirepoix

Time 1 hour
Yields Serves 2
Striped bass with mirepoix
1

Heat the oven to 400 degrees. Rinse, dry and season the fish with salt and pepper. With a sharp knife, score the fish, three or four times per side.

2

In an ovenproof saute pan (with a lid that fits) large enough to accommodate the fish, cook the onions, carrots and celery in the olive oil over low heat for about 10 minutes, until crisp-tender and fragrant. Add the thyme and garlic, and cook about 5 minutes more, until the vegetables are tender.

3

Place the fish on top of the vegetables, then add three-fourths cup wine. Bring the wine back to a simmer, then cover the pan and put it in the oven. Bake until the fish is cooked through, about 15 to 20 minutes.

4

Remove the pan from the oven and gently remove the whole fish to a platter, leaving the mirepoix in the pan. To make the sauce, add the remaining quarter-cup wine and place the pan on the stove top over medium-low heat. Whisk or swirl the butter into the mixture until the butter has melted. Add salt and pepper to taste.

5

Spoon the sauce around the fish. Sprinkle with fresh herbs. Serve whole or fillet at the table.

You can substitute any whole, firm, round fish; figure 1 pound whole fish per (half-pound) serving.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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