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. Let sit 15 minutes. Preheat oven to 250°F. Add remaining seasonings to roasting pan; cover fish ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.