Roasted Pacifico Striped Bass with Chimichurri and Blistered Tomatoes

Pacifico Striped Bass is a sustainably aquacultured fish raised off the Baja Coast to Best Aquaculture Practices (BAP) Certification—ensuring the highest environmental and food safety standards. With 39g of protein per 7oz serving and a mild, sweet taste, this striped bass is the perfect balance of flavor and nutrition.

This simple yet gourmet preparation highlights the natural sweetness of the fish, the vibrancy of fresh chimichurri, and the burst of juicy blistered tomatoes. With just a few ingredients and a short roasting time, this dish is easy to prepare while delivering restaurant-quality results.

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Serving Size: 4

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Ingredients

Pacifico Striped Bass 2lb
Cherry Tomatoes, 2 handfuls
Kosher Salt and Fresh Ground Pepper
2 Shallots, thinly sliced

Chimichurri

1 cup Italian parsley, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 Tbsp fresh oregano, chopped
2 Tbsp shallot, minced
3/4 cup olive oil

Instructions

Preheat oven to 425°
Combine all Chimichurri ingredients in a blender and lightly blend. Pour into a bowl and set aside.
Season the fish fillet with olive oil, kosher salt and freshly cracked black pepper.
Place the fillet skin side down on an aluminum foil lined cookie sheet then add the tomatoes on top. Roast for about 4-6 minutes or until the fillet is cooked to desired doneness and tomatoes are blistered.
Spoon the Baja Chimichurri on top of the fish and finish with the sliced shallots.