Baked Striped Bass with Shrimp and Clams

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Category : Fish And Sea Food

Recipe : Baked Striped Bass with Shrimp and Clams

All the tastes of the deep blue sea come together in this elegant, easy and attractive
dish. Although we like striped bass in this, any firm-fleshed non-oily fillet will do; let
what's fresh at the market dictate your choice.

Makes 4 servings

15 ounces striped bass fillet
5 ounces medium shrimp, peeled and deveined
12 small clams, scrubbed
2 fluid ounces ( 1/4 cup) dry white wine
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 lemon, cut into 8 slices
4 fresh thyme sprigs

Preheat the oven to 400o F. Spray a 13 x 9" baking dish with nonstick cooking
spray.
Arrange the fish, shrimp and clams in the baking dish.
In a small bowl, combine the wine, parsley, juice, oil, salt and pepper; drizzle the
mixture evenly over the fish and shellfish. Top with the lemon slices and thyme
sprigs. Cover with foil and bake 20 minutes, until the fish flakes easily when
tested with a fork, the shrimp are pink and the unopened clams open. Discard any
unopened clams. Divide evenly among 4 plates and serve at once.

SERVING (3 OUNCES BASS, 1 OUNCE SHRIMP AND 3 CLAMS WITH 1/4
OF THE COOKING LIQUID) PROVIDES: 1/2 Fat, 2 1/2 Proteins, 15 Optional
Calories.

PER SERVING: 194 Calories, 6 g Total Fat, 1 g Saturated Fat, 138 mg Cholesterol, 269
mg Sodium, 5 g Total Carbohydrate, 0 g Dietary Fiber, 29 g Protein, 50 mg Calcium