Healthy Striped Bass Recipe with Fresh Fava Bean Puree

If you’re craving a dish that brings a touch of elegance to the table without too much fuss, this striped bass with fava bean puree is just what you need. Striped bass has a mild, slightly sweet flavor with a tender, flaky texture that pairs beautifully with the earthy richness of fava beans.

The fava bean puree adds a pop of vibrant green and a creamy, buttery element that elevates the whole dish, making it feel restaurant-worthy right at home. Cooking striped bass is also a breeze. It’s a forgiving fish that’s hard to overcook, and with just a bit of seasoning and a hot pan, you’ll have a crisp skin and juicy interior that’s sure to impress.

The fava beans bring a unique depth of flavor that perfectly complements the fish. Once you get the hang of it, you might be surprised at how easy they are to prepare.

Whether you’re cooking for guests or just want to treat yourself to something special, this striped bass with fava bean puree is a recipe you’ll want to make again and again. Let’s dive in and bring this simple yet sophisticated meal to life!

Striped Bass

Striped bass is a popular, flavorful fish found in fresh and saltwater. It is often recognized by the dark horizontal stripes running along its body. Known for its mild, slightly sweet flavor, striped bass has a tender yet meaty texture that many people find appealing, making it versatile in the kitchen.

The taste of striped bass is delicate and clean, with a hint of sweetness and a light brininess that reflects its ocean habitat (or freshwater for specific types). This mildness makes it an excellent choice for pairing with various flavors—from zesty citrus and herbs to rich sauces like fava bean puree or tomato-based salsas.

When cooked, striped bass has a moist, flaky texture that holds up well whether it’s grilled, roasted, pan-seared, or baked. The skin crisps up nicely, contrasting the soft, flaky flesh beneath, especially when cooked over high heat.

Fava Beans

Fava beans are a hidden gem in the legume world. Known for their vibrant green color and creamy texture, they have a mild, earthy flavor that adds a lovely depth to many dishes. While they’re a staple in Mediterranean and Middle Eastern cooking, fava beans are gaining popularity everywhere for their versatility and nutritious profile.

Preparing fresh fava beans can feel like a labor of love—they have a thick outer pod and a second shell that needs to be removed after blanching. But trust me, the effort is worth it! Once peeled, these beans become buttery and tender, perfect for purées, salads, and stews. And if you’re in a rush, canned or frozen fava beans are a great alternative that’ll still add plenty of flavor. They’re also packed with protein, fiber, and vitamins, making them as healthy as they are delicious.

Shelling Fava Beans

Shelling fava beans takes a few steps, but it’s easy once you get the hang of it! Here’s how:

Remove the beans from their pods: First, snap off the tip of each pod and pull down along the seam to open it. Inside, you’ll find the fava beans nestled in a cottony lining. Simply pop them out and set them aside.
Blanch the beans: Bring a pot of water to a boil, add the beans, and cook them for 1-2 minutes. This will make it easier to remove their outer skins.
Cool the beans: After blanching, transfer the beans to a bowl of ice water to cool quickly. This stops the cooking and makes them easier to handle.
Peel the skins: Now that they’re blanched, gently squeeze each bean to pop it out of its thick, pale skin.

And that’s it! You’ll be left with vibrant, tender green beans, perfect for your recipe.

📖 Recipe

Print Recipe

Striped Bass with Caramelized Onion Sauce

Prep Time45

Cook Time1 15

Total Time2

Course: Main Course

Cuisine: American

Servings: 4 servings

Ingredients

For the Fava Bean Puree

¼ pound fresh fava beans shelled
1 stick butter unsalted
½ cup onion finely chopped
2 medium onions peeled and thinly sliced
salt & freshly ground pepper white pepper if you have it

For the Striped Bass

4 cloves cloves thinly sliced
4 cups chicken stock
2 sprigs thyme
¼ cup balsamic vinegar
12 baby leeks trimmed & rinsed well
3 tablespoons olive oil extra virgin
24 fresh morels mushrooms about 4 ounces rinsed, patted dry
2 teaspoons chives coarsely chopped
1 teaspoon white truffle oil available at specialty stores, but expensive
2 large striped bass fillets

Instructions

Prep the Ingredients

Shell the fava beans. This is time-consuming but relaxing.
Chop and slice the onions, and then slice the garlic.
Trim and clean the baby leeks. Be sure to get any sand that may accumulate under the leaves.
Clean the morel mushrooms by rinsing and patting dry with a paper towel.
Coarsely chop the chives.

For the Fava Beans

In a large saucepan of boiling water, cook the fava beans for 2 minutes. Drain and refresh under cold running water. Peel off and discard the tough bean skins.
In a large, deep skillet, melt two tablespoons of the butter. Add the chopped onion and cook over moderate heat, stirring, until softened, about 7 minutes.
Add all but ½ cup of the fava beans and cook for 2 minutes, then transfer to a food processor. Blend until smooth, adding water if the fava bean puree is too stiff.
Add one tablespoon of the butter and process until incorporated—season with salt and pepper. Transfer to a bowl and reserve.
Melt two tablespoons of butter in the skillet. Add the sliced onions and cook over moderately high heat, stirring, until soft and caramelized, about 20 minutes.
Add the garlic and cook until softened 2 to 3 minutes.
Add the chicken stock and thyme and boil until reduce by half. 15 - 20 minutes.
Add the balsamic vinegar and simmer for 5 minutes.
Strain the sauce into a medium saucepan, pressing on the solids. Boil until the sauce is reduced to one cup.
Heat your grill. Pat leeks dry and toss with one tablespoon of olive oil. Season with salt & pepper and grill over moderate heat until tender and charred for about 8 minutes.
Heat one tablespoon of butter in a medium skillet until lightly browned. Add the morels and cook over moderately high heat until softened about 5 minutes.
Add the reserved ½ cup of uncooked fava beans, one teaspoon of the chives, and the shallot and cook for 1 minute—season with salt and pepper.

For the Sea Bass

Preheat the oven to 400° F.
In each ovenproof skillet, preferably nonstick, heat one tablespoon of the olive oil until shimmering. Season the fish with salt and pepper and add the fillets to the pans, skin side down. Cook over high heat until opaque around the edges, about 3 minutes.
Transfer the skillets to the oven and roast the fish for about 11 minutes or until the flesh flakes at the thickest part.
Meanwhile, bring the sauce to a simmer over low heat.
Whisk in the remaining two tablespoons of butter and one teaspoon of chives.
Whisk in the truffle oil and season with salt and pepper; keep warm but do not boil.
Re-warm the fava bean puree and sautéed morels on top of the stove and the grilled leeks in the oven.

Serving

Spoon the morels onto 6 warmed plates. Set the fish, skin side up, on the morels, and top with the leeks. Spoon the fava bean puree alongside, pour the sauce around the fish and serve.