Ingredients Seafood Fish Striped Bass Wild Striped Bass with Tomato Fondue 5.0 (5,504) Add your rating & review Michel Nischan only cooks sustainable seafood, like the wild striped bass here. More Sustainable Seafood Recipes By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on July 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 25 mins Total Time: 1 hrs Yield: 6 Ingredients 6 large garlic cloves, unpeeled 2 tablespoons thinly sliced sage Salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 large shallot, minced 2 pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges 2 tablespoons unsalted butter 1 tablespoon vegetable oil Six 6-ounce wild striped bass fillets with skin, skin scored Directions Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper. In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper. In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue. Notes One Serving 271 cal, 13 gm fat, 4 gm sat fat, 7 gm carb, 2 gm fiber. Rate it Print