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Slow-roasted striped bass with tomato-peach salsa

Catherine Smart gives a slow-roasting recipe for striped bass with a peach and tomato salsa. Video by Taylor de Lench and Alex Lancial | Globe Staff Produced by Alex Lancial | Globe Staff
Catherine Smart gives a slow-roasting recipe for striped bass with a peach and tomato salsa. Video by Taylor de Lench and Alex Lancial | Globe Staff Produced by Alex Lancial | Globe Staff

Serves 4

Slow-roasting fish has a couple of advantages: The flesh stays moist and silky smooth, and the low oven doesn’t make your kitchen quite so hot. As for the salsa, nectarines can be substituted for peaches, if you like, and add more jalapeno for more heat, or a little chopped onion. Make the most of whatever looks good at the market.

SALSA

1pint cherry tomatoes, quartered
3medium ripe peaches (about 1 pound), halved, pitted, and cut into ½-inch pieces
1jalapeno or other chile pepper, seeded and chopped
2tablespoons chopped fresh cilantro or parsley
Juice of 1 lime
1tablespoon olive oil
Salt and black pepper to taste

1. In a bowl combine tomatoes, peaches,
jalapeno, cilantro, lime, olive oil, salt, and pepper.

2. Mix well and taste for seasoning. Add more salt and black pepper, if you like.

FISH

2pounds skinless, boneless striped bass, cut into 4 pieces
1tablespoon olive oil
Salt and black pepper, to taste
1lime, cut into wedges (for serving)

1. Set the oven at 300 degrees. Line a rimmed baking sheet with parchment paper.

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2. Place the fish on the parchment. Sprinkle with olive oil, salt, and black pepper.

3. Bake the fish for 30 minutes, or until the flesh is opaque. Serve the fish with the salsa and lime wedges. Catherine Smart