There is a joke about the Jewish calendar that goes something like this, “While sitting in synagogue, one man turns to his friend and says, ‘When is Hanukkah this year?’ The other man smiles slyly and replies, ‘Same as always: the 25th of Kislev.’ ” It’s a joke, but it makes an important point: The date of Jewish holidays does not change from year to year. Holidays are celebrated on the same day of the Jewish calendar every year, but the Jewish year is not the same length as a solar year on the civil calendar used by most of the western world, so the date shifts on the civil calendar. This year, Rosh Hashanah, which typically falls a little later in the year, begins in early September, when summer fruits and vegetables are still overflowing. So, why not lighten up the traditional menu to showcase all that the market still has to offer?
Striped Bass With Chervil Leaves, Herbs, and Pomegranate Seeds
Ingredients
- 4 4-ounce pieces fillets of striped bass, skin on
- 4teaspoons honey
- ½ teaspoon sea salt
- ½ teaspoon and pepper
- 1tablespoon olive oil
- 1cup cucumber, julienned
- ¼ cup chopped chives
- ¼ cup basil leaves
- ¼ cup chervil leaves
- ¼ cup parsley leaves
- ¼ cup pomegranate seeds
- 1tablespoon extra virgin olive oil
Yield: 4 servings
Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
In a medium bowl, combine cucumbers, chives, basil, chervil, parsley, and pomegranate seeds. Season with salt and pepper and set aside.
- Step 3
On a baking sheet lined with foil, season fish fillets with salt and pepper.
- Step 4
In a large non-stick or anodized pan over medium high heat, add the olive oil. Swirl the oil to coat the entire pan. Add the fillets skin side down and allow to cook for 3 minutes. Do not move the fillets around, you want a caramelized crust on the bottom. After 2 minutes, drizzle the fish with honey.
- Step 5
Flip the fillets and cook an additional 3 minutes or until golden brown and caramelized. Transfer fillets back to the baking sheet.
- Step 6
Bake the fillets for 5 minutes or until cooked throughout. This will differ depending on thickness of fish fillets.
- Step 7
Drizzle the herb salad with olive oil and toss.
- Step 8
To serve, transfer the bass to a serving platter and top with the herb salad.