Horseradish Crusted Stripe Bass

Serves 2

• 2 shallots, minced
• 6 Tbsp. butter
• ½ cup panko bread crumbs
• ½ cup grated horseradish
• 2 striped bass (5 oz.)
• 1 bulb of fennel
• 4 Tbsp. olive puree
• 4 heirloom potatoes sliced
• 1 cup arugula leaves
• ½ cup Kalamata olives
• Olive oil to sauté

Method:

In a large sauté pan, melt butter with shallots. Cook the shallots until tender without coloring.

In a bowl, mix the horseradish, panko and butter mixture. Season with salt and pepper.

Cover the bass filets with olive puree. Place the crust on top.

Place on baking sheet. Using high speed oven, bake the bass at 375 degrees until medium. Slice the fennel into wedges. Sear the fennel golden brown in a sauté pan with olive oil. In a separate sauté pan with olive oil, sear the potato slices golden brown after browning both sides add the arugula and olives.

Plating:

Place the vegetables in the center of the plate. Lay bass on top. Drizzle olive oil around the fish and atop.

Visit Dante's Web site.