4 (6-8 ounce) striped bass fillets, skin removed
About 20 fresh basil leaves
1 teaspoon extra-virgin olive oil
4 medium tomatoes, peeled, seeded, coarsely chopped
salt and pepper to taste
1 egg, lightly beaten
1/2 cup all purpose flour
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons clarified butter or olive oil
Remove any pin bones from the fish with tweezers. Sprinkle the basil with the olive oil and chop finely. Cook the tomatoes until most of the moisture evaporates, stir in the basil, salt and pepper and set aside. Season the egg with salt and pepper. Dip the fillets into the flour and pat off the excess, dip into the egg and then into the cheese. Heat the butter and cook the fillets about 3 minutes on each side. Place on a serving platter and surround with the heated sauce.
Makes 4 servings.