INGREDIENTS
2 shallots, minced
1 red bell pepper, diced small
12 oz. mixed cherry tomatoes, halved
4 garlic cloves, minced
1/4 cup capers
1/2 cup dry white wine
1/2 cup low-sodium vegetable, chicken or fish stock
A few thyme sprigs
1 tsp. fine sea salt, divided
4 striped bass fillets
2 TBSP butter, diced
1/4 cup basil leaves, julienned
Freshly ground black pepper
DIRECTIONS
Preheat oven to 400-degrees with a rack in the center.
Into a large, heavy pan with a lid place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme and 1/2 tsp. of salt.
Bake, covered, for 20 minutes.
Pat striped bass fillets dry with paper towels.
Carefully remove pan from oven and arrange filets in pan on top of sauce.
Sprinkle fish with remaining 1/2 tsp. salt and dot with butter.
Return pan to oven, uncovered.
Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness.
To serve, place a cup of orzo into 4 shallow bowls and top each with a piece of fish.
Spoon some veggies and plenty of sauce overtop, and sprinkle with basil and freshly ground black pepper.
Serves 4.
