Fillets of Striped Bass with Cockles and Oysters

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This dish is especially dramatic if you can track down thick fillets of wild striped bass, cod, tilefish, or red snapper. The cockles impart a wonderful flavor to the braising liquid, and the oysters are a luxurious garnish for topping or surrounding the fish. The sauce can be kept very light with a minimum of cream and butter or made as rich as you like. The cockles or mussels can be steamed earlier the same day, saving you a step at dinnertime.