Striped Bass With Shallots, Fennel, And Persimmons
- 1 pound striped bass fillet - washed and patted dry
- 1 shallot, sliced very thin on a mandoline
- 1/4 of a fennel bulb, sliced very thin on a mandoline
- 2 persimmons, cored, peeled and sliced very thin
- Olive oil
- Salt - preferably French grey salt
- Pepper - fresh ground
- Paul Prudhomme's seafood seasoning (or whatever seafood seasoning you prefer)
- 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.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)