Equipment
Ingredients
Seafood
- 600 g striped bass fillets, skin-on, pin bones removed
Produce
- 500 g yukon gold potatoes, halved or quartered
- 300 g swiss chard, stems finely chopped, leaves roughly torn
- 3 garlic, minced
- 1 lemon, half sliced, half juiced
- 5 g fresh thyme, leaves picked
Pantry
- 45 ml extra virgin olive oil
- 8 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200 C (400 F). Line a large baking sheet with parchment paper for easier cleanup if desired.
In a large mixing bowl, combine the chopped potatoes, finely chopped Swiss chard stems, minced garlic, fresh thyme, 30ml of olive oil, half of the kosher salt, and half of the black pepper. Toss until the vegetables are thoroughly coated.
Spread the potato mixture evenly across the baking sheet. Roast in the preheated oven for 25 minutes, or until the potatoes are beginning to soften and turn golden brown around the edges.
While the potatoes roast, pat the striped bass fillets dry with a paper towel. Rub them evenly with the remaining 15ml of olive oil, kosher salt, and black pepper.
Remove the baking sheet from the oven. Carefully scatter the torn Swiss chard leaves over the roasted potatoes. Arrange the seasoned striped bass fillets on top of the greens, spacing them evenly. Place a lemon slice on top of each fish fillet.
Return the baking sheet to the oven and bake for an additional 12 to 15 minutes. The dish is done when the thickest part of the fish reaches an internal temperature of 63 C (145 F) and the Swiss chard is wilted.
Remove from the oven and immediately squeeze the reserved lemon juice over the fish and vegetables. Serve hot.
Chef's Notes
- Patting the fish thoroughly dry before oiling and seasoning is essential for achieving an even cook and preventing the fish from steaming in its own moisture.
- Swiss chard stems take much longer to cook than the leaves. Roasting them alongside the root vegetables ensures they become sweet and tender while preventing food waste.
- Striped bass is a fantastic choice for sheet pan meals because its firm texture holds up beautifully to roasting without disintegrating.
- For additional flavor, you can toss a few capers or pitted Kalamata olives into the pan during the last 15 minutes of baking.
Storage
Refrigerator: 3 days — Store in an airtight container. The Swiss chard will soften significantly upon storing.
Freezer: 1 month — Fish texture may become slightly mushy after freezing and thawing.
Reheating: Reheat gently in a 150 C oven until warmed through to prevent overcooking the fish.
