About the Chef

Striped Bass

Chef Bill Telepan reels in a scrumptious striped bass that'll be easy on the waist line.
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Related Links

• Official Website of Bill Telepan

Recipe

Striped Bass Recipe

Ingredients

• 4 6-oz skinless striped bass fillets
• 8 sprigs flat-leaf parsley
• 8 sprigs thyme
• 8 sprigs rosemary
• 1 whole head garlic
• 2 bunches kale
• 4 tbsp olive oil
• 2 tbsp finely sliced chives
• 2 tbsp minced flat-leaf parsley
• 1 tbsp butter
• 1 lemon

Directions

1. Preheat oven to 400. Arrange half the herbs sprigs on baking sheet. Put fish fillets skin side down on top of herbs. Remove pin bones from fillets. Scatter remaining herbs over fish. Cover fish, molding plastic wrap tightly to it. Refrigerate for 1 to 4 hrs. Arrange garlic halved, cut sides up on foil. Drizzle with 2 tsp water and 2 tsp olive oil. Salt. Close foil tightly. Roast 40 min. Cool. Raise oven to 450. Remove fish from refrigerator 15 min. before cooking. Remove stems from kale leave s. Cut leaves into quarters. Squeeze garlic cloves into bowl. Unwrap fish. Remove herb sprigs. Rub olive oil into sides of fillets. Salt. Place on herb bed in single layer on baking sheet. Roast until opaque, 10-15 min. Heat 2 tbsp olive oil over med-high heat in 4-qt. pot. Add garlic cloves, stirring to light brown. Add kale, 1 cup water, salt. Cook kale 5 min., turning with tongs. Cover pot. Cook 5 min. more. Mounds kale on fish fillet. Finish with olive oil, lemon juice, chives and parsley.