Ingredients and Instructions
Ingredients: For: 24 Servings
Directions: Remove the hybrid striped bass fillets from
refrigeration just prior to cooking in batches of 24.
CCP below 41 degrees
Hybrid striped bass fillets 9 lbs 24 @ 6 oz. Take the portioned hybrid striped bass fillets and dip
them, skin side first, in the olive oil. Pre-heat convection
oven to 425.
Olive oil 4 fl oz. Lightly rub some olive oil on the sheet pan and place the
fillets on it, skin side down. Drizzle over the excess olive
oil, bake for 5 minutes until the flesh is lightly browned.
Yellow onions, sliced 1 ½ lbs 2 lg. onions For the Provencale garnish, finely slice the onions.
Garlic cloves, fine chopped 2 each Finely chop the garlic.
Olive oil 2 fl oz. Pour the olive oil in a cold slope-sided sauté pan, add the
onions & garlic and sweat without color until the onions
Tomatoes, diced 4 cups 4 lg. Dice the tomatoes and add to the onions & garlic.
Green peppers, diced 2 cups 2 lg. Dice the green and red peppers, add to the tomato/onions.
Red peppers, diced 2 cups 2 lg. Stir over a medium heat.
Lemon juice 2 each Squeeze the juice from 2 lemons and add to the peppers.
Thyme 1Tbsp. sprig Stir and add a large sprig of fresh thyme.
Oregano, chopped 1Tbsp. Add chopped fresh oregano and parsley.
Parsley, chopped 2Tbsp. Add a pinch of freshly ground white pepper.
Bring to a simmer, (CP 165-185 degrees) stirring frequently; add a little tomato juice to adjust the consistency if necessary.
Taste and adjust the seasoning accordingly before spooning equal amounts over the baked hybrid striped bass fillets. Return the fillets, covered with the Provencale garnish and
continue to bake to an internal temperature of 145 degrees. (CCP) Serve, using an offset spatula immediately.
Serving Size 6 oz.
Pan Size sheet pan
Oven Temperature &
Yield 24 servings Number of Pans 1 Convection 425 5 then 5