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)

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)