Striped Bass with Fennel, Shallots, & Persimmons

Many times a week I come home from work late, so hungry, and I just want to eat something good and different. One night I created this sweet and savory combo of roasted striped bass with shallots, fennel and persimmons. It was really, really delicious, different, and super easy!

Wondering how to choose the best shallots while shopping? The process is similar to picking out onions – find firm shallots without bruises or blemishes. I would describe their flavor as somewhere between that of red onions and yellow onions, plus an added hint of garlic.

And without further ado, let’s get cooking!

STRIPED BASS WITH SHALLOTS, FENNEL AND PERSIMMONS – serves 2 – with a little left over

1 lb. striped bass fillet – washed and patted dry
Olive oil
1 shallot, sliced very thin on a mandoline
1/4 of a fennel bulb, sliced very thin on a mandoline
Salt – preferably French grey salt
Pepper – fresh ground
Paul Prudhomme’s seafood seasoning
2 persimmons, cored, peeled and sliced very thin

Preheat oven to 450 degrees.

Slick a rimmed baking sheet with olive oil. Lay out the shallot and fennel evenly in a shape mimicking your fish shape. Drizzle a tiny bit of olive oil on top and season with salt and pepper.

Lay your fish fillet on top, covering everything. Drizzle a little olive oil on top of the fish and spread around to cover with your fingertips. Sprinkle on Paul Prudhomme’s seasoning to your liking. Cover with persimmon slices and drizzle a tiny bit of olive oil on top of those.

Roast in the oven for about 15 minutes, until the fish flakes to your liking.