INGREDIENTS
2 shallots, minced
1 red bell pepper, diced small
12 ounces mixed cherry tomatoes, halved (quarter any obnoxiously large ones)
2 garlic cloves, minced
1/4 cup capers
1/2 cup dry white wine
1/2 cup (120 ml) low-sodium vegetable, chicken or fish stock
A few thyme sprigs
1 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 6-8 oz. striped bass fillets, skin and bones removed
2 tablespoons butter, diced
1/2 cup julienned basil leaves
DIRECTIONS
Preheat oven to 400°F with a rack in the center. Into a large, heavy pan with a lid (such as this one or this one), place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme, half the salt, and half the pepper. Give it a stir. Bake, covered, for 20 minutes. Pat striped bass fillets dry with paper towels. Carefully remove pan from oven and arrange fillets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining 1/2 teaspoon salt and dot with butter. Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. Sprinkle with the basil. To serve, place about a cup of orzo into each of four wide, shallow bowls and top each with a piece of fish. Spoon some veggies and plenty of sauce overtop.
