Striped Bass with Shallots, Fennel and Persimmons

Ready to go into the oven to roast.

Do you think I will live long enough to cook all the recipes I’ve clipped from newspapers or marked in cookbooks? I have made it a New Years Resolution to go through all of the Times Dining sections I’ve saved from the past year that have piled up, that I never seem to have time to get through on my subway ride to work because there are just way too many business messages I need to take care of first. I used to keep piles of those clipped recipes on my kitchen counter for easy access and inspiration. When the piles got to be over a foot tall (seriously), one of my friends told me I was being ridiculous and to move it somewhere. So now I am hiding these piles – in a space in a kid’s closet, under my bed, taking up two deep drawers in a dresser. It’s pitiful.

And then you know what – I come home from work, late, starving and I just want to eat something good and different, so I just make something up, quickly, with what’s on hand, no time to read a recipe. So on Friday night, I made up this dish, always welcoming sweet and savory combos and this, this roasted striped bass with shallots, fennel and persimmons was really, really delicious and different! (and super easy)

Sorry, I cut this already, getting ready to serve and then remembered to take a pic.

Here’s what I did.

STRIPED BASS WITH SHALLOTS, FENNEL AND PERSIMMONS – serves 2 – with a little left over

1 lb. striped bass fillet – washed and patted dry
Olive oil
1 shallot, sliced very thin on a mandoline
1/4 of a fennel bulb, sliced very thin on a mandoline
Salt – preferably French grey salt
Pepper – fresh ground
Paul Prudhomme’s seafood seasoning
2 persimmons, cored, peeled and sliced very thin

Preheat oven to 450 degrees.

Slick a rimmed baking sheet with olive oil. Lay out the shallot and fennel evenly in a shape mimicking your fish shape. Drizzle a tiny bit of olive oil on top and season with salt and pepper.

Lay your fish fillet on top, covering everything. Drizzle a little olive oil on top of the fish and spread around to cover with your fingertips. Sprinkle on Paul Prudhomme’s seasoning to your liking. Cover with persimmon slices and drizzle a tiny bit of olive oil on top of those.

Roast in the oven for about 15 minutes, until the fish flakes to your liking.

Serve with love – enjoy!

A question for you all:

What is the difference between the dull and shiny side of aluminum foil? Can somebody tell me? I mean, I know they’re different but for what purpose, if any?