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Striped Bass with Shallots, Fennel and Persimmons

January 18, 2015 by Mary 19 Comments

Striped Bass with Shallots, Fennel and Persimmons ready to cook.

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)

Striped Bass Roasted with Shallots, Fennel & Persimmons - finished.

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?

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Filed Under: Dinner, Fish Tagged With: best striped bass recipe, easy fish recipes, persimmons on roasted fish, quick fish recipes, striped bass with shallots fennel & persimmons

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Comments

  1. Rosemary Mullally says

    January 18, 2015 at 6:37 PM

    Lovely
    Rosemary Mullally recently posted…Things Fall ApartMy Profile

    Reply
    • Mary Frances says

      January 18, 2015 at 6:56 PM

      Thanks Rosemary! Happy New Year!!

      Reply
  2. Jen Pisarkiewicz says

    January 18, 2015 at 6:41 PM

    Great recipe. Looks delicious!

    Reply
    • Mary Frances says

      January 29, 2015 at 12:04 AM

      Thanks Jen!! It WAS really delicious – and different!

      Reply
  3. Jovina Coughlin says

    January 19, 2015 at 8:48 AM

    Beautiful fish. I like fruit and seafood together.
    Jovina Coughlin recently posted…Italian Regional Cooking – VenetoMy Profile

    Reply
    • Mary Frances says

      January 29, 2015 at 12:04 AM

      Thanks Jovina – I was so pleased!

      Reply
  4. Amanda says

    January 21, 2015 at 12:39 PM

    Wow this is really beautiful. The persimmon is such a great idea.

    Reply
    • Mary Frances says

      January 29, 2015 at 12:05 AM

      Thanks Amanda!! 🙂

      Reply
  5. John@Kitchen Riffs says

    January 21, 2015 at 1:08 PM

    Gosh, I have hundreds and hundreds of recipes I want to make. I really need to get busy, don’t I? 😉 I love fish done in the oven. Haven’t tried it with fennel and persimmons, though. Need to add this to that list of hundreds and hundreds. 🙂
    John@Kitchen Riffs recently posted…Oven Slow-Cooked BBQ Beef BrisketMy Profile

    Reply
    • Mary Frances says

      January 29, 2015 at 12:05 AM

      I KNOW!!! We all clip so many – right?

      Reply
  6. Lorraine @ Not Quite Nigella says

    January 22, 2015 at 4:32 AM

    That’s a good question about the foil! I have no idea what the answer is though!

    Reply
    • Mary Frances says

      January 29, 2015 at 12:06 AM

      Well, I’ll have to do more research!

      Reply
  7. Gerry @ Foodness Gracious says

    January 23, 2015 at 1:38 AM

    i bet the smell was amazing..and the taste 🙂
    Gerry @ Foodness Gracious recently posted…Easy Oven Baked SalmonMy Profile

    Reply
    • Mary Frances says

      January 29, 2015 at 12:12 AM

      It really was fantastic Gerry! Thanks for stopping by!!

      Reply
  8. Raymund says

    January 23, 2015 at 5:09 AM

    What a very interesting yet a lovely combination of flavours, persimmon season is near so I will keep this recipe for me to try
    Raymund recently posted…Suam na MaisMy Profile

    Reply
    • Mary Frances says

      January 29, 2015 at 12:13 AM

      Thanks Raymund!! I think you will LOVE it!

      Reply
  9. mimi says

    January 26, 2015 at 12:40 PM

    That looks so good. I wish I loved fennel more. I really should…
    mimi recently posted…PheasantMy Profile

    Reply
    • Mary Frances says

      January 29, 2015 at 12:15 AM

      Aww – but fennel tastes so different in its many forms – fresh fennel roasted is so yummy and when it’s sliced thin it’s divine. This, with shallots under the fish is a lovely combination. Please try it this way. And it’s also a lovely digestive, raw. Besides, Fennel is probably delicious with quail!

      Reply
  10. Liz says

    March 31, 2015 at 4:25 PM

    I cook a lot with salmon, but haven’t tired bass at home yet. This recipe looks delicious. Thanks for sharing.
    Liz recently posted…A Guide to Knife EdgesMy Profile

    Reply

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