Pan-Roasted Striped Bass With Rosemary, Vegetables And Tomato


If you are one of those people who likes to grill year ’round (like me), then do this: put the fish on the grill with your rosemary and close the lid. Let the fragrance of the rosemary fill the grill and seep into your fish. It will add another depth of flavor. But don’t let the herb sit in there too long – it will disintegrate.


  • 2 tablespoons olive oil
  • 4 1-inch thick striper fillets, dark flesh removed
  • salt and pepper
  • 4 sprigs rosemary
  • 4 tablespoons unsalted butter
  • 2 tablespoons dry vermouth
  • seasonal vegetables, sliced 1/4 inch thick and 2 inches long
  • salt and pepper
  • 3 tablespoons freshly grated Parmesan cheese
  • fresh tomato, peeled and diced


  1. Heat oil in pan.
  2. Season fish with salt and pepper.
  3. Add fish to pan with rosemary. Brown on one side, flip. Cook for 2 minutes more.
  4. Add butter, vermouth and vegetables to pan. Season veggies with salt and pepper.
  5. Place in a 400 degree oven for 5 – 6 minutes.
  6. Arrange vegetables on plate. Top with fish. Top fish with parmesan and tomato.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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