Black bass filet with clams and farmer’s market beans

This seafood dish sits on top of a garlicky dashi broth.

A top source of omega-3s, striped bass has rich flavor and meaty texture. In this dish, the fish is cooked with clams, shrimp, and wax beans in a garlicky dashi broth. A fresh herb puree adds antioxidants and a flavorful punch. You can store the extra in the fridge for up to five days, and use it to drizzle on salads and protein.

Serves 2

Prep time: 15 minutes
Cook time: 30 minutes


¼ cup parsley
¼ cup tarragon
¼ cup chives
¼ cup chervil
½ cups plus 2 tablespoons olive oil
6 ounces skin-on wild striped bass filet
Freshly ground black pepper
1 clove of garlic, chopped
4 littleneck clams
3 ounces rock shrimp
½ cup wax beans, cleaned and trimmed
1 cup of instant dashi
½ lemon, juiced


In a high-speed blender, pulse herbs and ½ cup of the olive oil until smooth. Set aside.
Season filet with salt and pepper on each side. In a sauté pan, heat 1 tablespoon olive oil over medium-high heat. Place fish skin-down in the pan. Cook until golden-brown on each side, about 3 minutes.
In another sauté pan, heat the remaining 1 tablespoon olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds. Add clams, shrimp, and beans and stir for 30 seconds. Add dashi and cover, with lid ajar, until the clams begin to open, about 5 to 7 minutes. Once opened, add 1 teaspoon of the herb puree, a pinch of salt, and lemon juice.
Place clams, shrimp, and beans into a shallow bowl. Pour herb-dashi broth on top. Place filet in the middle and serve immediately.