Striped Bass With Shallots, Fennel, And Persimmons

  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. Roast in the oven for about 15 minutes, until the fish flakes to your liking.rnServe with love - enjoy!

bass fillet, shallot, fennel bulb, persimmons, olive oil, salt, pepper, us seafood seasoning

Taken from food52.com/recipes/33311-striped-bass-with-shallots-fennel-and-persimmons (may not work)

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