Board-certified allergist Dr. Michael Pistiner shares what he wishes more of his patients knew about the association of eczema and allergies.
Published On: Sep 19, 2017
Last Updated On: Jul 15, 2021
12 oz. striped bass filet cut into two pieces
8 oz. whole milk plain Greek yogurt
1/4 cup pitted Kalamata olives, chopped
1 bulb of fennel, sliced very thin, fronds or tops reserved
1 cup Italian parsley leaves
1/2 cup mint leaves
1 Meyer lemon, sliced very thin
1/2 cup extra virgin olive oil
Kosher salt and fresh ground pepper to taste
Score the fish skin with a few cuts so that the skin doesn’t shrink during cooking.
Season the fish with salt and pepper on both sides.
Heat a sauté pan on high heat and add 2 tablespoons canola, olive, or coconut oil.
Place the two pieces of fish skin side down in the pan and turn heat down to medium-high.
Cook the fish on one side for about 3 minutes.
Combine the olives and yogurt together in a bowl.
Combine the shaved fennel, sliced lemons, parsley, and mint together with a couple pinches of salt and pepper and olive oil in a bowl.
Turn the fish over skin side up to cook for another minute.
Spoon some olive yogurt on plates and set the fish on top.
Cover the fish with the fennel and lemon salad.