Striped Bass In “Crazy Water”

• 2 striped bass (snappers may be substituted), 11/2 pounds each, heads off, cleaned
• salt and freshly ground pepper to taste
• 4 cloves garlic, 2 thinly sliced, 2 minced
• 20 fresh basil leaves (do not substitute dried)
• 15 fresh oregano leaves (do not substitute dried)
• 1/2 cup extra virgin olive oil
• 1 pound ripe cherry tomatoes, cut in half
• 2 cups light fish stock, brought to a simmer
• 10 small new potatoes, peeled, blanched in boiling salted water for 10 minutes

1. Preheat the oven to 450F.
2. Season the insides of the fish with salt and pepper, the sliced garlic, and half the basil and oregano.
3. In a large, wide, ovenproof pan over medium-high heat, warm the olive oil. Add the tomatoes, then the minced garlic, and season with salt and pepper. Saute until the tomatoes are wilted, about 4 to 5 minutes, then add the remaining basil and oregano. Add the hot fish stock, and bring the mixture to a boil. Place the fish and the potatoes in the sauce so that they are at least partially covered, cover the pan with a lid or aluminum foil, and transfer to the preheated oven for 10 minutes, or until the fish is just cooked through.

bass, salt, garlic, fresh basil, oregano, extra virgin olive oil, cherry tomatoes, light fish, potatoes

Taken from www.epicurious.com/recipes/member/views/striped-bass-in-crazy-water-1244254 (may not work)