Roasted Striped Bass with Chive and Sour Cream Sauce

Ingredients

• 2 cups garlic chive sprouts 
• 0.5 cup chives fresh finely chopped
• 6 servings accompaniment: spicy garlic potatoes and zucchini 
• 1  optional: lemon cut into 6 wedges
• 4 teaspoons juice of lemon fresh
• 0.3 teaspoon salt 
• 0.7 cup cup heavy whipping cream sour
• 30 oz striped bass fillet with skin
• 1.5 tablespoons vegetable oil 
• 2 tablespoons water 

Equipment

• frying pan
• paper towels
• oven
• knife
• blender
• baking pan

Directions

1. Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
2. Preheat oven to 450°F.
3. Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
4. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked).
5. Transfer, skin sides up, to an oiled shallow baking pan.
6. Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
7. Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
8. *Available at farmers markets.
9. Sauce can be made 1 day ahead and chilled, covered.