Baked Striped Bass Recipe

Quick-pickle mushrooms

Clean mushrooms by trimming the root cluster and separating into small clusters. In a small saucepan combine rice vinegar, water, sugar, salt and light soy sauce. Bring just to a simmer to dissolve sugar. Remove from heat, add bay leaf, then add mushrooms and let cool to room temperature (about 20–30 minutes). Transfer mushrooms and pickling liquid to a jar and refrigerate while you prepare other components (can be made a day ahead).

Prepare daikon

Peel the daikon and cut into 3/4-inch thick coins (about 1/2–3/4-inch slices). If rounds are large, cut in half so pieces are roughly 2–3 inches in diameter. Pat dry.

Brown and braise

In a wide sauté pan over medium heat melt butter with neutral oil. Add daikon pieces in a single layer (work in batches if needed) and cook without moving for 2–3 minutes until lightly browned on one side. Turn and brown the other side 1–2 minutes. Add ginger slices and scallion pieces, then pour in stock, mirin, soy sauce and sugar. Bring to a gentle simmer, reduce heat to low, cover and braise for 18–22 minutes, or until daikon is very tender when pierced with a knife. Remove lid and simmer 2–3 minutes to slightly reduce the braising liquid. Taste and adjust seasoning with salt if necessary. Keep warm.

Sauté shallot and mushroom trimmings

In a small saucepan over medium heat melt 1 tablespoon butter. Add minced shallot and mushroom trimmings and sauté 2–3 minutes until soft and fragrant, without browning aggressively.

Deglaze and reduce

Pour in the Madeira and increase heat to bring to a simmer. Reduce the wine by about half (4–6 minutes).

Finish jus

Add the stock, chestnut purée (or chopped chestnuts), thyme and bay leaf. Simmer gently 8–10 minutes to meld flavors. Remove thyme sprig and bay leaf. If you prefer a smooth sauce, blend with an immersion blender and pass through a fine-mesh sieve. Return to low heat and whisk in 1 tablespoon cold butter to give the jus a glossy finish. Season to taste with salt and pepper. Keep warm.

Preheat and season

Preheat oven to 400°F (200°C). Pat fish dry with paper towels. Rub both sides and the skin lightly with olive oil, then season flesh side with sea salt, black pepper and lemon zest.

Sear and bake

Heat a large ovenproof skillet over medium-high heat until hot. Place fillets skin-side down and press gently for 10–15 seconds to ensure even contact. Sear skin-side down for 2–3 minutes until the skin is crisp and releases easily. Flip gently and sear the flesh side 30–45 seconds. Transfer skillet to the preheated oven and bake 6–8 minutes, depending on thickness, until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium, or until opaque and flaky. Remove from oven and let rest 2 minutes.

Plate a spoonful of braised daikon in the center of each warmed plate. Place a baked striped bass fillet on top, skin-side up. Spoon several tablespoons of the warm Madeira–Chestnut jus around the daikon and fish. Top with a few pickled hon-shimeji (drained) and tuck microgreens or mizuna beside the fish. Drizzle a teaspoon of extra virgin olive oil over the microgreens and finish with a lemon wedge at the side. Serve immediately.