Herb-roasted wild striped bass fillets served over a savory Sardinian fregola and vegetable ragù brightened with roasted garlic and greens.
Preheat the oven to 450°. Coat the fillets with the mixed herbs, drizzle with a little of the olive oil, wine and lemon juice, and roast in a flat pan 10-12 minutes until just tender.
Meanwhile, heat the remaining olive oil in a skillet and sauté the onion, tomatoes and fennel until softened, then add the greens and roasted garlic and cook about 10 minutes, seasoning to taste. Deglaze with the chicken stock and stir in the cooked fregola.
Spoon the fregola ragout onto each plate, top with a roasted fillet, drizzle with any pan juices, and finish with a little chopped parsley.
