Roasted Striped Bass with Chive and Sour Cream Sauce
Roasted Striped Bass with Chive and Sour Cream Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green.
Season with pepper.
Preheat oven to 450°F.
Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels.
Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked).
Transfer, skin sides up, to an oiled shallow baking pan.
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini.
Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables.
Top fish with sprouts.
*Available at farmers markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
