Striped bass italienne

  • Time cooking time: 25 minutes total
  • Yield Serves: 6


    2 pounds striped bass fillet
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    2 ounces flour
    12 small clams
    12 cleaned mussels
    1 pound chopped tomatoes
    2 cloves minced garlic
    1 tablespoon parsley
    1 tablespoon basil
    3/4 cup clam juice


    Cut the fillets into equal portions. Season with salt and pepper. Dredge in flour. Deep fry at 360 F (185 C) for 5 minutes, or until half cooked. Drain well.
    Arrange fish on a baking dish. Surround with cherrystone clams and mussels.
    Spoon the chopped seeded tomatoes and garlic over fish. Sprinkle with herbs and pour clam juice over.
    Bake at 350 F (180 C) for 10 to 15 minutes, or until shellfish open. Arrange fish and shellfish on a serving platter.
    Pour cooking liquid over. Serve hot.
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