Food Recipes Striped Bass With Shallot Vinaigrette 3.4 (37) 2 Reviews This whole-meal striped bass recipe checks off all the nutritional boxes. Coming in at just 307 calories, the preparation offers up 34 grams of protein and a side of spinach, all ready in just half an hour. If you tend to cook salmon or shrimp at home, widen the net (har, har) a little with striped bass, a sustainable seafood choice available wild and farmed. Halibut’s a great substitution, too, if you can’t find bass at your local market. For this all-in-one supper, you’ll sauté shallots and make a quick vinaigrette before cooking the striped bass and spinach and plating it altogether. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on November 28, 2018 Print Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 3 shallots, sliced into rings ½ cup plus 3 tablespoons olive oil 1 tablespoon capers, chopped 1 tablespoon red wine vinegar kosher salt and black pepper 4 6-ounce pieces striped bass or halibut 2 bunches spinach (about 1 pound), trimmed Directions In a saucepan, over medium-low heat, simmer the shallots in ½ cup of the oil until they are light golden brown, about 12 minutes. Transfer the shallots to a bowl and stir in the capers, vinegar, and ¼ teaspoon each salt and pepper. Set aside. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until opaque, about 4 minutes per side. Divide among plates. Wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top. Print Nutrition Facts (per serving) 307 Calories 17g Fat 6g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 307 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 136mg 45% Sodium 757mg 33% Total Carbohydrate 6g 2% Total Sugars 1g Protein 34g Calcium 150mg 12% Iron 5mg 28% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.