This dish pairs the classic Italian combination from Genoa that uses potatoes, green beans and pesto with wild striped bass. The dish is further intesified by topping it some roasted tomatoes.

4 wild stripped bass fillets
6 New Potatoes or small Red Potatoes
1 cup trimmed young Green Beans or Haricots Verts
Pesto (See recipe below)
Freshly gated Parmigiano-Reggiano
Reserved coarsely chopped roasted pine nuts
1 roasted tomato

Prepare the pesto according to our Greenmarket Pesto Recipe.

Cut the potatoes into dices and place the potatoes in a medium saucepan, add salted water to cover generously, and bring to a boil. Boil gently until the potatoes are tender; drain.

Cook the string beans in a large saucepan of boiling salted wter until tender (about 4 minutes). Drain the beans trhough a collander into a ready ice bath. Set aside.

For the Fish

Score the fish a couple of times in the thickened region. Heat a tablespoon of fat or oil in a non-stick frying pan. Season both side of the fish. Saute the fillet skin side down, pressing the fillet down with a spatula in the beginning of the sear to prevent the fish from curling up. Leave the fish to sear skin side down basting the flesh side ocassionally with the fat or oil. After about two minutes the flesh side will begin to turn opaque. Flip the fish and turn off the heat to let it cook through. A knife should easily slide through the fish. Let the fish rest for 1 minute off the heat.

Assembly:

While the fish is resting combine the string beans, potatoes and pesto. Add the freshly grated parmesan cheese and coarsely chopped pine nuts. Set the fish on top and garnish with the roasted tomato as shown in the image above.