Whole-Roasted Striped Bass with Lemon-Herb Risotto

Recipe courtesy of Chef Tom Armstrong
as seen on episode “Hybrid Striped Bass“, Season 6

Serves 2-3

Ingredients:

• 1 (2-2½ pound) whole striped bass, scaled and gutted, gills removed
• 2 tablespoons expeller-pressed canola oil
• sea salt & white pepper, to taste
• 6 lemon slices
• 2 cups whole fresh herbs (such as parsley and thyme) Lemon-Herb Risotto (recipe follows)

Directions:
Preheat oven to 400°. Rinse fish and pat dry. Thoroughly rub fish with canola oil, inside and out. Season with salt & pepper. Fill cavity with lemon slices and herbs. Roast on baking rack or foil-lined sheet pan for 30-35 minutes or until internal temperature reaches 135°. (Fish is done when flesh begins to flake, yet is still firm, and fins come off when pulled.) Allow to rest for 10-15 minutes. Remove lemon & herbs from cavity and filet cooked fish for serving. Serve with Lemon-Herb Risotto and a side of salad greens with your favorite olive oil.

For the Lemon-Herb Risotto

Ingredients:

• 1 tablespoon butter
• ¼ cup onion, minced
• ½ cup Carolina Gold rice (may substitute Arborio) sea salt & white pepper, to taste
• 3 cups chicken stock
• 1 ounce heavy cream
• 2 tablespoons Chapel Hill Creamery Calvander cheese, finely grated (may substitute another hard cheese, like Parmigiano-Reggiano)
• ¼ cup chopped fresh herbs (such as parsley and thyme)
• ½ teaspoon lemon zest
• ½ teaspoon lemon juice

Directions:
Using a dutch oven or heavy pot, melt butter over medium heat. Add onions and cook until translucent. Stir in rice. Season with salt & pepper. Continue cooking until rice is completely covered with butter. Slowly add one cup of chicken stock, stirring frequently until liquid is bubbling aggressively and is almost completely absorbed. Repeat with each additional cup of stock. After 15-20 minutes, taste one grain of rice. When finished, the risotto should be “al dente” (tender with a slight resistance in the center.) Turn off heat. Separately stir in cream, cheese, herbs and lemon zest. Just prior to serving, stir in lemon juice.

Tags: Fish, Lemon-Herb, Risotto, Striped Bass

Category: Recipes