Panko-crusted striped bass with leeks and celery

Bright, aromatic, and nutritious, this one-pan U.S. farmed striped bass dish features panko-crusted fillets over sautéed leeks and celery for a fresh, easy, and sustainable weeknight meal.

Recipe by Virgina Willis
(Serves 2)

Ingredients

• 2 6-ounce portions of U.S. farmed striped bass
• 1/4 cup panko breadcrumbs
• Zest of 1 lemon
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, chopped
• Pinch cayenne pepper
• 2 teaspoons pure olive oil
• 4 leeks, cut into half-moons
• 1 clove garlic, finely chopped
• 4 stalks of celery, ends trimmed and sliced
• 1/4 cup vegetable stock
• 1 bay leaf, preferably fresh
• Lemon wedges, for garnish
• Coarse kosher salt and freshly ground white pepper

Preparation

1. Combine the panko, lemon zest, parsley, garlic, cayenne pepper, and 1 teaspoon of oil in a small bowl.
2. Heat the oven to 350°F.
3. Heat the remaining oil in an ovenproof skillet over medium heat until sizzling.
4. Add the leeks and season with salt and pepper. Stir occasionally for 3–5 minutes
5. Add the garlic and cook until fragrant.
6. Add the celery, stock, and fresh bay leaf. Stir to combine.
7. Bake in the oven until the leeks are tender, about 10 minutes.
8. Remove from the oven. Add striped bass filets sprinkled with panko.
9. Return to the oven and cook for 8–10 minutes. Garnish with lemon. Serve immediately.

Meet the chef

Virginia Willis

Chef Virginia Willis is a James Beard award-winning cookbook author, Southern chef, and proud ambassador for the Monterey Bay Aquarium Seafood Watch program. Born in Georgia, Virginia’s appreciation for marine environments and passion for protecting them began as a young girl fishing in her grandparents’ pond. Now, Virginia uses her platform to advocate for marine conservation, and educate her audience on the importance of choosing sustainable seafood. Find Virginia on Instagram @virginiawillis.