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Parmesan-Crusted Striped Bass

Parmesan-Crusted Striped Bass

Chef Kevin Nash, Division Chef, Eastern Pennsylvania


  • 7 oz wild striped bass fillet, boneless
  • 6 oz blood orange
  • 3 oz jasmine rice
  • 2 oz jumbo red onion
  • 2 oz parmesan cheese, shredded
  • 1/2 fennel bulb
  • 1 oz extra virgin olive oil
  • 1/2 oz dijon mustard
  • Salt and pepper, to taste


  1. Preheat oven to 400 F. Pat dry fish, then lightly salt and pepper. Combine half the olive oil with mustard, then add a pinch of sugar and brush on fish. Place parmesan on top of fish. Roast fish in oven for eight minutes to 10 minutes. Thinly slice fennel and red onion, then combine with entire peeled and segmented orange. Toss with remaining olive oil, salt and pepper to taste to form a salad.

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