Olive Oil Poached Striped Bass

Olive Oil Poached Striped Bass

From: Chef Jasper Mirabile, Jasper’s Ristorante, Kansas City, MO. Yield: 2 servings.

2 6-oz. pieces farm-raised striped bass
to taste, salt and pepper
2 garlic cloves, crushed
1 shallot, crushed
6 to 8 peppercorns
1 sprig fresh thyme
2 bay leaves
1 sprig fresh oregano
2 cups olive oil
as needed, mashed potatoes

In a roasting pan, add fish and season with salt and pepper.

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