Baked Striped Bass With Leeks, Herbs And Zucchini
- 2 1/2 tablespoons butter, divided
- 1/2 cup chopped leeks
- 1/2 cup dry white wine
- 1 1/2 pounds striped bass fillets
- salt and pepper to taste
- 6 tablespoons fresh lemon juice, divided
- 1 zucchini sliced
- 1 tablespoon chopped parsley
- 2 garlic cloves, minced
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1/4 cup water
Lightly grease a baking dish with ½ tablespoon butter. Add the chopped leeks and wine to the dish.
Place the fish on top of the leeks and dot with the remaining 2 tablespoons of butter. Sprinkle the fish with salt, pepper and 2 teaspoons lemon juice. Bake at 425 degrees F for 15-20 minutes, or until the fish flakes easily with a fork. Baste once or twice with pan juice.
While the fish is baking, combine remaining lemon juice, water, zucchini, parsley, garlic, oregano, and thyme in small saucepan. Heat on medium until zucchini is tender.
When fish is done, remove from pan, and add remaining liquids to the saucepan. Continue cooking until sauce thickens slightly. Pour over fish.
Time to prepare: 40 minutes.