striped bass puttanesca with seared fingerling potatoes

Name: striped bass puttanesca with seared fingerling potatoes
Ingredients: striped bass, seared fingerling potatoes

Author of this recipe: Lenna Olevera

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Ingredients

Preheat the oven to 450?F (232?C) and line a baking sheet with foil. Place the striped bass fillets, skin side down, on the foil and season with salt and pepper. Drizzle with olive oil and toss to coat. Bake in the preheated oven for 20 to 25 minutes or until the fish flakes easily when pierced with fork. Serve with the seared fingerling potatoes.

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No allergy information available.