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H. Harper Station

Chef Evan Cordes Gets Wild with Striped Bass

We are loving right now. Chef Evan Cordes is at the helm, and the restaurant has taken the "all local and sustainable" thing to new levels with its wide range of traditional-meets-modern Southern dishes. Not to mention, you get to dine in a historic train station and the craft cocktails are expertly mixed every time.

Evan let us come into his home while he whipped up a simple fish dish with some fresh, unique sides. Take a look, then take a trip to the market and make it for yourself!

Wild Striped Bass with Eggplant Hash and Huckleberry Salsa
Serves: 1 (multiply recipe for more people)
Time: 15 minutes (including prep) 

Bass:
5 oz. striped bass
Olive oil
Salt and Pepper

Season fish with salt and pepper. Heat pan with olive oil. Place fish in the pan; pan sear one side. Flip the fish, then put the pan right in the oven (if it has no plastic) and cook the fish at 350 degrees for 6-8 minutes. If your pan has plastic, place fish on oven-safe pan.


Eggplant Hash:
Equal amounts (a heaping tablespoon) of diced carrots, potatoes and eggplant
Olive oil
Salt and pepper
1 tsp. butter

Heat pan with olive oil. Sautee carrots and potatoes first (1-2 minutes), then add in butter, eggplant, and salt and pepper. Sautee for another 2-3 minutes, tossing occasionally. 

Huckleberry Salsa:
1 tbsp. huckleberries
1 tbsp. chopped mint and parsley
1 tsp. diced onions
1 tsp. diced jalapenos
1 tbsp. olive oil
Splash of vinegar
Salt and pepper

Mix all ingredients and mash with fork until you have a salsa-like consistency.

To serve: spoon hash on plate, place fish on top. Top with the salsa.

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