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Fish and Shellfish, Healthy Eating, Mains

Striped bass with mirepoix

Striped bass with mirepoix
Ken Hively / Los Angeles Times

What could be more pedestrian -- and less glamorous -- than onions, carrots and celery? Yet mirepoix, the simple trinity of ordinary vegetables cut into even dice, forms the foundation of a tremendous number of dishes. Knowing how to make ... Read more

Total time: 1 hour | Serves 2
  • 1 (1- to 2-pound) whole striped bass, gutted and scaled
  • Sea salt
  • Black pepper
  • 1 cup (eighth-inch dice) onions
  • 1/2 cup (eighth-inch dice) carrots
  • 1/2 cup (eighth-inch dice) celery
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup dry white wine, divided
  • 2 tablespoons cold unsalted butter
  • 1 teaspoon minced fresh herbs (such as parsley or chives) for garnish

Step 1Heat the oven to 400 degrees. Rinse, dry and season the fish with salt and pepper. With a sharp knife, score the fish, three or four times per side.

Step 2In an ovenproof saute pan (with a lid that fits) large enough to accommodate the fish, cook the onions, carrots and celery in the olive oil over low heat for about 10 minutes, until crisp-tender and fragrant. Add the thyme and garlic, and cook about 5 minutes more, until the vegetables are tender.

Step 3Place the fish on top of the vegetables, then add three-fourths cup wine. Bring the wine back to a simmer, then cover the pan and put it in the oven. Bake until the fish is cooked through, about 15 to 20 minutes.

Step 4Remove the pan from the oven and gently remove the whole fish to a platter, leaving the mirepoix in the pan. To make the sauce, add the remaining quarter-cup wine and place the pan on the stove top over medium-low heat. Whisk or swirl the butter into the mixture until the butter has melted. Add salt and pepper to taste.

Step 5Spoon the sauce around the fish. Sprinkle with fresh herbs. Serve whole or fillet at the table.

Note: You can substitute any whole, firm, round fish; figure 1 pound whole fish per (half-pound) serving.


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