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Baked Striped Bass

INGREDIENTS
2 shallots, minced
1 red bell pepper, diced small
12 oz. mixed cherry tomatoes, halved
3 garlic cloves, minced
1/4 cup capers
1/2 cup dry white wine
1/2 cup low-sodium vegetable, chicken or fish stock
Thyme sprigs
1 tsp. fine sea salt, divided
4 striped bass fillets
2 TBSP butter, diced
1/4 cup julienned basil leaves
Freshly ground black pepper

DIRECTIONS
Preheat oven to 400°F with a rack placed in the center.
In a large, heavy pan with a lid, place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme and 1/2 tsp. of the salt.
Bake, covered, for 20 minutes.
Pat sea bass fillets dry with paper towels.
Carefully remove pan from oven and arrange fillets on top of sauce, nestling them in a bit.
Sprinkle fish with remaining 1/2 tsp. salt and dot with butter.
Return pan to oven, uncovered and bake until fish is just cooked through, about 15 to 20 minutes depending on thickness.
To serve, place a cup of orzo into each of 4 wide, shallow bowls and top each with a piece of fish.
Spoon some vegetables and plenty of sauce over top and sprinkle with basil and freshly ground black pepper.
Serves 4.


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