After watching a somewhat disappointing Barcelona football match, Davis and I made our way on an errand run where we inadvertently ended up with way more amazing striped bass than we expected from a great local grocery. $40 will apparently buy you quite a lot of fish. I’m not really at that level of super ballerdom in my life, so we had to share the maritime bounty. At this point, I had no other recourse other than to call up a couple of friends for an impromptu get together. Really, you don’t want my problems.
For Christmas, my auntie had given me some cedar grilling papers and I’ve been waiting for the perfect chance to use them. It’s not exactly outdoor grilling weather, so we went with the oven after soaking the papers in water and wine. The papers provide such a subtle flavor that they need to be paired with a mild fish, and the rest of the meal should also be kept simple and bright as to not over power the flavor.
What you’ll need:
- Filet of white fish, such as: Bass, Perch or Flounder – 2 lbs.
- Butter, unsalted – 2 tbsp., cubed
- Dry White wine – 1/2 cup
- Lemon – halved
- Broccoli Rabe – 1 bunch
- Chard – 1 bunch, torn into big chunks with the stems removed
- Shallots – 1/2 of a head, minced
- Red Potatoes – 6 medium, diced
- Rosemary – to taste
- Salt – to taste
- Pepper – to taste
- Cedar grilling papers – 4 papers (we used Fire and Flavor’s papers, though you can find similar elsewhere)
- Preheat oven to 400 degrees and soak your cedar papers in water and wine for 10 minutes.
- In a cast iron skillet, over medium heat add 1 tbsp. butter and melt until foamy but not brown. Add potatoes to butter and sprinkle with salt and pepper to taste. After they’ve cooked for roughly 5 minutes, add 1 cup white wine and rosemary, cook down until tender but not mushy. Approximately 20 minutes.
- Place 2 cedar papers on a baking sheet. Put 1 tbsp. of the butter cubes, shallots, juice from half a lemon, salt and pepper on top of the fish with the 2 remaining cedar papers, Cover the fish/pan with aluminum foil and place in the over for 20 minutes.
- Add the remaining tbsp. of butter in a large skillet until its melted and foamy. Add the broccoli rabe and chard to the butter. Add white wine and the juice from the other lemon half. Sprinkle with salt, pepper and cook until wilty but not totally disintegrated.
- Remove the fish from the oven and take off the skin. Serve warm with the wilted greens.