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For a while at least, this may become my favorite recipe for a very favorite fish. Lately I’ve wanted to prepare it on top of the range, and when it works<\/a>, it ends up with an attractive and delicious crispy skin, but until I can manage to do it well each time, and without the anxiety, I’m going to feel better about putting the bass in the oven, after first dressing it a bit at leisure, and then just forgetting about it until they need a quick finish, one that requires absolutely no skill.<\/p>\n Last night it was also totally luscious.<\/p>\n Going this route will be particularly handy with guests, as I’ve already learned<\/a>.<\/p>\n one thick Striped Bass fillet (a total of 13 ounces) from American Seafood Company, washed, drained, brought to room temperature, divided into 2 sections by cutting down the middle, arranged skin side down on the bottom of a small glazed terra cotta pan resting on a coating of about 2 teaspoons of olive oil, scattered with a mixture of chopped fresh herbs, specifically, ‘za’atar’, or, technically,\u00a0origanum syriacum<\/em><\/a>, from TransGenerational Farm; thyme and spearmint from Stokes Farm; and lovage from Keith’s Farm, plus one partially-crumbled bay leaf purchased while fresh, from Westside Market [alternatively almost any fresh herb or combination of herbs could be used in this recipe], seasoned with Phil Karlin’s P.E. & D.D. Seafood Long Island Sound sea salt<\/a> and freshly-ground black pepper, sprinkled with some of my homemade dry bread crumbs and drizzled with a little olive oil, placed inside a\u00a0425\u00ba oven for approximately 25 minutes, removed when done, sprinkled with a bit of the chopped heavenly herb,\u00a0epazote<\/a>, also from TransGenerational Farm, and arranged on the plates, squeezed with the juice of a small organic Mexican lemon from Whole Foods and drizzled with olive oil<\/p>\n three beautiful yellow plum tomatoes from Stokes Farm, halved, dried, and rubbed cut side down on a plate scattered with some sea salt and black pepper, pan grilled inside a medium size enameled cast iron ribbed pan until slightly softened and marked by the pan, arranged on the plates, drizzled with a tiny bit of white balsamic vinegar, then some olive oil, and garnished with scissored dill flowers from Willow Wisp Farm<\/p>\n a few ounces of hand-picked\u00a0haricots verts<\/em>\u00a0from Samascott Orchards in Kinderhook, NY, left whole, blanched until barely tender, drained, and dried in the same large antique Pyrex Flameware pot in which they had cooked, now over a low flame, shaking, then set aside inside until the rest of the entr\u00e9e was just about finished, when they were reheated in a little oil inside a heavy well-seasoned cast iron pan, finished with salt and black pepper<\/p>\n the wine was an Oregon (Willamette Valley) white,\u00a0Chris Baker Willamette Pinot Gris 2018<\/a>, from\u00a0Naked Wines<\/a><\/p>\n![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/bass_in_dish.jpg\")
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