If you love meals that feel both light and hearty at the same time, Giada’s Herbed Striped Bass with Winter Kale Salad is your new go-to. The striped bass is perfectly flaky, with that beautiful herb-infused olive oil glaze, and the sweet potatoes add a soft, caramelized crunch.

Toss in the crispy kale and tangy apple cider dressing, and you’ve got a dish full of comforting flavors. You can make the salad a bit ahead of time and serve it with a simple side like crusty bread. It’s a perfect weeknight meal, and even better if you’re sharing with loved ones!

Recipe Ingredients

Salad Ingredients:

• 1/3 cup of apple cider
• 1/4 cup of apple cider vinegar
• 2 teaspoons of whole-grain mustard
• 3 tablespoons of extra-virgin olive oil
• 1 medium sweet potato, peeled and cut into 1-inch pieces
• 1 teaspoon of kosher salt
• 1/2 bunch of Tuscan kale, ribs removed, leaves thinly sliced crosswise (about 4 cups)
• 1 Honeycrisp apple, cut into 1/2-inch pieces

Fish Ingredients:

• 4 (4-ounce) center-cut skinless striped bass fillets
• 3 tablespoons of extra-virgin olive oil
• 1/4 cup of chopped fresh dill (about 1/2 bunch)
• 1 teaspoon of grated lemon zest
• 3/4 teaspoon of kosher salt
• 1 lemon, cut into 8 wedges for serving

How To Make Giada Herbed Striped Bass with Winter Kale Salad

1. Preheat the Oven: Preheat your oven to 450°F, ensuring it reaches the right temperature for roasting and cooking the fish and sweet potatoes perfectly.
2. Make the Salad Dressing: In a small saucepan, combine apple cider and vinegar. Bring to a simmer over medium-high heat, cooking for 4 minutes until slightly reduced. Whisk in mustard, then simmer again. Remove from heat and stir in 1 tablespoon of olive oil. Set aside.
3. Prepare the Sweet Potato: On a rimmed baking sheet, toss sweet potato pieces with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Roast for 20 minutes, flipping halfway for even cooking. Once done, remove from oven but keep it on.
4. Assemble the Salad: In a large bowl, combine kale and apple pieces. Add the hot roasted sweet potato and pour in the cider dressing. Sprinkle with the remaining 1/2 teaspoon of salt and let the salad sit until serving.
5. Prepare the Fish: Place striped bass fillets on a nonstick baking sheet, or line with parchment paper. In a small bowl, mix the remaining olive oil, chopped dill, and lemon zest. Season fillets with kosher salt, then spoon the herbed oil mixture over the fish.
6. Bake the Fish: Bake fillets for 5 to 8 minutes, or until fish is cooked through and flakes easily with a fork. Serve the fish with lemon wedges and alongside the prepared kale salad.

Recipe Tips

• Roast the Sweet Potatoes for Extra Crispiness: To make your sweet potatoes crispier, cut them into smaller pieces and ensure they are spaced evenly on the baking sheet while roasting.
• Add Nuts for Extra Crunch: For added texture and flavor, toss in roasted pecans or walnuts into the salad just before serving, offering a satisfying crunch alongside the sweet potato and kale.
• Use Other Fish Fillets: If striped bass isn’t available, you can easily swap it with other firm white fish like cod or haddock, which will cook similarly and complement the dish’s flavors.
• Add More Herbs to Enhance Flavor: Feel free to experiment by adding extra fresh herbs such as parsley, thyme, or basil to the fish or salad for a unique twist and more layers of flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Fennel Snapper in Parchment
• Giada Seared Cod with Tangerine and Arugula
• Giada Broiled Salmon and Fennel Salad