This recipe uses striped bass. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 6-oz. hybrid striped bass steaks
  • 3 tbsp. olive oil
  • 1/4 cup yellow onion, diced
  • 2 cups great northern white beans, dried
  • 1 sprig fresh thyme
  • 1 head radicchio
  • 10 green olives, pitted and finely chopped
  • 1 tsp. capers, finely chopped
  • 2 tbsp. champagne vinegar
  • 6 tbsp. extra virgin olive oil
  • 1 tbsp. chopped fresh parsley
  • 2 pounds baby spinach
  • salt and pepper

Preheat oven to 375°F.

Rub striped bass with 3 tbsp. olive oil and sprinkle both sides with salt and pepper. Roast in preheated oven for 15 minutes.

Sauté onion in saucepan in 1 tbsp. olive oil until translucent. Add beans, enough water to cover beans and thyme. Bring to a boil, then reduce to a simmer. Add water as needed to keep beans covered. Cook until beans are soft, about 90 minutes. Season with salt and pepper. Cool the beans to room temperature in a shallow baking dish.

Quarter and core radicchio. Drizzle with olive oil, salt and pepper. Roast for 10 minutes in a 350°F oven. Cool, julienne and set aside.

Blend olives, capers, vinegar, 6 tbsp. extra virgin olive oil and chopped parsley to make a vinaigrette. Add salt and pepper to taste.

Mix baby spinach, beans and radicchio. Add bass to salad and drizzle with vinaigrette.

Serves 4

Recipe by New England Aquarium chef Tim Ridge