Crispy Striped Bass with Sauteed Baby Morels and Watercress Sauce

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 cups fish or chicken stock, warm

1 tablespoon Dijon mustard

2 bunches watercress, cleaned

1/4 cup parsley sprigs


Freshly ground black pepper

1 cup small diced potatoes

5 tablespoons olive oil

2 tablespoons minced shallots

2 teaspoons chopped garlic

1 pound fresh baby morel mushrooms

4 striped bass fillets, skin on (about 6 ounces each)

1 tablespoon snipped chives (cut 1/2-inch long)


  1. Preheat the fryer. In a blender, combine the stock, mustard, watercress and parsley. Puree until smooth. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Pour into a saucepan and place over low heat, keep warm. Fry the potatoes until golden brown. Remove and drain on paper towels. In a saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots, garlic and morels. Season with salt and pepper. Saute for 3 to 4 minutes, or until the morels are tender. Add the potatoes and continue to saute for 1 minute. Remove from the heat and keep warm. Season both sides of the bass with salt and pepper. In a large saute pan, over medium heat, add the remaining 3 tablespoons of oil. When the oil is hot, pan-fry the bass for 3 to 4 minutes on each side. Remove from the pan and drain on paper towels. To serve, spoon the sauce in the center of each plate. Spoon some of the mushroom/potato mixture in the center of the sauce. Lay the fish on top of the mushrooms. Garnish with chives.