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Wild Striped Bass

Stuffed with olive puree, encrusted in bread with fresh livornese sauce

Ingredients for the Striped Bass:

1 – 4 oz filet striped bass
1 Tbsp olive tapenade (pureed olives)
Salt & Pepper
2 thinly sliced pieces of ciabatta bread

Procedure for the Striped Bass:
Remove skin from striped bass filet
Season on both sides with salt and pepper and cut exactly in half
Smear olive tapenade on one side of each piece of fish, then close them together with the tapenade in the middle
Take the 2 slices of ciabatta bread and place them on either side of the 2 joined fish fillet pieces
Pan-sear on high heat with vegetable oil for 3 0 seconds on each side
Then place on a perforated rack to bake, so that the bread is not touching the tray, only the rack. Bake for 10 minutes at 400 degrees

Ingredients for the Accompanying Sauce:

Diced tomatoes
Sliced olives
Sliced basil
Extra virgin olive oil
Salt & pepper
White balsamic

Procedure for the Accompanying Sauce:
Combine ingredients and drizzle on plate, then put fish on top


Ingredients for the Garlic Parsley Pesto:

2 cloves garlic
Zest of 1 lemon
1 cup parsley
1⁄2 cup extra virgin olive oil

Procedure for the Accompanying Sauce:
Blend on high speed for 1 minute.
Drizzle on the plate around the outer perimeter of the fish

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