Roasted Striped Bass with Blistered Tomatoes and Chimichurri Recipe

This quick and delicious striped bass recipe is ready in under 10 minutes and has a nice smoky flavor from the grill that is cut by the freshness and acidity of the chimichurri. Chimichurri is versatile South American green herb sauce that is delicious alongside all types of seafood. Luckily our recipe makes extra, so store in the fridge for a week.

Serves 4.

INGREDIENTS

For the chimichurri:

  • 1 cup flat leaf parsley, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup olive oil
  • 2 tablespoons fresh oregano, chopped
  • ½ teaspoon chili pepper flakes
  • 2 tablespoons shallot, minced
  • 1 lemon, cut into quarters

For the fish:

DIRECTIONS

  1. To make the chimichurri: chop all ingredients lightly by hand, in a blender or food processor.
  2. For the fish, preheat the grill to 425°F. Season the striped bass fillets and cherry tomatoes with olive oil, salt and pepper. Place the fillets skin side down and cook 4 minutes or until the fillets are cooked to desired doneness, turning once. Two minutes before the fish has finished cooking, add the tomatoes to lightly char.
  3. To serve, place the fillets on individual plates with the grilled tomato, chimichurri and lemon wedges.

SEAFOOD USED IN THIS RECIPE

Pacifico Striped Bass