Baked Striped Bass with Peperonata, Olives & Saffron Aioli
Pairs Well With
2 tablespoons extra virgin olive oil
1 red onion, halved and sliced
1 pound Yukon Gold potatoes, peeled and sliced ¼ inch (6 mm) thick
½ pound peeled plum tomatoes, halved and thinly sliced
1 red bell pepper, halved, seeded, and sliced
1 green bell pepper, halved, seeded, and sliced
1 gold or yellow bell pepper, halved, seeded, and sliced
¼ cup chopped Italian parsley, plus some for garnish
1 teaspoon dried oregano
1/4 teaspoon saffron threads
Kosher or sea salt
½ cup Pedroncelli Chardonnay
1 dozen black olives, preferably unpitted
4 fillets of striped bass or other firm white fish, 5 to 6 ounces each
1 large clove garlic
Kosher or sea salt
1 large egg yolk, at room temperature
½ cup extra virgin olive oil
Heat the olive oil in a large, wide Dutch oven over medium-low heat. Add the onion, potatoes, tomato, peppers, parsley, oregano, saffron, and 2 teaspoons salt. Cook, stirring occasionally, until the tomatoes render their juice and the vegetables begin to soften, 10 to 12 minutes. Add the wine and simmer for a couple of minutes to evaporate the alcohol. Cover the pot and adjust the heat to maintain a gentle simmer. Cook, stirring occasionally, until the potatoes and peppers are tender, about 20 minutes longer. Stir in the olives. Taste for salt.
Season the fish with salt and place the fillets on top of the bed of vegetables. Add ¼ cup water, cover and cook until the fish just flakes, about 10 minutes.
While the fish cooks, make the aioli: In a mortar, pound the garlic and a generous pinch of salt to a paste; alternatively, mince to a paste by hand. Put the egg yolk in a small bowl, add a splash of lukewarm water, and whisk. Begin adding the olive oil gradually—drop by drop at first—whisking constantly. (Recruit a helper to pour while you whisk.) When you have achieved an emulsion, you can add the oil a little faster. When you have incorporated all the oil, whisk in the garlic paste.
When the fish is ready, tilt the cooking pot and draw off about ¼ cup of the juices. Whisk enough of these flavorful juices into the aioli to make it thin enough to drizzle. Taste for salt.
With a spatula transfer the vegetables and fish to individual shallow bowls or plates. Spoon aioli over the fish. Garnish with more chopped parsley.