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Striped Bass with Bacon Mediterranean Style
| Striped Bass with Bacon Mediterranean Style |
Makes 4 servings
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Ingredients
12 slices bacon, julienned
2 pounds center-cut unskinned bass fillet, cut into 4 equal pieces
salt and freshly ground white pepper
20 basil leaves
1 tablespoon olive oil
10 small white onions, peeled and sliced
1/4 pound prosciutto, fat and lean, cut into julienne
3 cloves garlic
2 sweet green peppers, julienned
3 ripe tomatoes, peeled, seeded and chopped
2 zucchini, julienned |
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Preparation
Blanch bacon in boiling water for 10 minutes. Drain and rinse. Cut a horizontal pocket in each piece of fish. Season fish with salt and pepper. Stuff each fillet with several pieces of julienned bacon and 3 basil leaves. Top with additional bacon julienne and 2 basil leaves. Arrange in baking dish and cover with foil
Preheat oven to 450°F. In a large saucepan, heat oil, add onions and prosciutto and saute over medium-high heat for 10 minutes or until golden. Add garlic and green peppers and cook until peppers are soft. Add tomatoes and zucchini, cover and simmer for 10 minutes. Bake bass until it is no longer transparent and it flakes easily, about 10 minutes. Serve on very hot plates, surrounding each fillet with the tomato and zucchini mixture.
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