Ingredients:
Pacifico Striped Bass
Cherry Tomatoes
Salt and Pepper
Shallots, thinly sliced
Baja Chimichurri
1 cup Italian parsley, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili pepper flakes
2 Tbsp fresh oregano, chopped
2 Tbsp shallot, minced
3/4 cup olive oil
Directions:
- Preheat oven to 425° F.
- Combine all Baja Chimichurri ingredients in a blender or food processor and lightly blend. Pour into a bowl and set aside.
- Season the fish fillet and cherry tomatoes with olive oil, salt and freshly cracked black pepper.
- Place the fillet skin side down on an aluminum foil cookie sheet then add the tomatoes. Roast for about 4-6 minutes or until the fillet is cooked to desired doneness.
- Spoon the Baja Chimichurri on top of the fish and finish with the sliced shallots. Enjoy!
Serves 4