Striped bass with mirepoix

Time 1 hour
Yields Serves 2
Striped bass with mirepoix

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.


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.


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.


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.


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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