Striped Bass with Asparagus Tips, Peas, Radishes and Meyer Lemon Vinaigrette

By Marge Perry & David Bonom

  • Yield:

    2 Servings



  • 1 tablespoon Meyer lemon juice
  • 1/2 teaspoon grated fresh Meyer lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup extra virgin olive oil

Vegetables and Bass:

  • 3 tablespoons olive oil, divided
  • 8 ounces asparagus, trimmed and cut into 2-inch pieces
  • 1/2 red onion, thinly sliced
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 cup fresh or frozen peas, thawed
  • 4 radishes, thinly sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 2 (8-ounce) striped bass filets, halved crosswise


1. For the vinaigrette, combine the lemon juice, zest, mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the oil in a steady stream until incorporated; set aside. 

2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the asparagus and onion; cook, stirring occasionally, until the asparagus is bright green and the onion has softened, about 2 to 3 minutes. Add the peas and thyme and cook 1 minute. Stir in the radishes, garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook until the radishes start to wilt, about 2 minutes. Transfer vegetables to a bowl. 

3. Return the skillet to the stove over medium heat and add the remaining 1 tablespoon oil. Season the bass fillets with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the bass to the skillet, skin side down, and cook, pressing on the fillets occasionally with a spatula to help the skin make contact with the pan surface, until the skin is browned and crisp and the flesh is mostly opaque, 5 to 6 minutes. Turn the fish over and cook 1 minute. Add the reserved vegetables and cook 1 to 2 minutes longer, until the fish is cooked through and the vegetables are heated through. Serve topped with the vinaigrette.