Roasted Striped Bass With Chive And Sour Cream Sauce

Directions

1. For the Sauce: Blend lowfat sour cream, water, juice, salt, and chives in a blender till mix just turns pale green. Season with pepper.
2. For the Fish: Preheat oven to 450 degrees. Remove any pin bones from fish with tweezers or possibly needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (don't cut through flesh) and season fish with salt and pepper.
3. Heat oil in a 12-inch nonstick skillet over high heat till warm but not smoking, then sear fish, skin-sides down, in 2 batches till skin is golden and crisp, 3 to 4 min (fish won't be fully cooked). Transfer, skin-sides up, to an oiled shallow baking pan.
4. Roast fish, uncovered, in middle of oven till just cooked through, 7 to 8 min.
5. Spoon 3 Tbsp. sauce onto each of 6 plates and top with Spicy Garlic Potatoes And Zucchini. Squeeze 1 lemon wedge over each fillet, then place fish, skin-sides up, over vegetables. Top fish with sprouts.
6. This recipe yields 6 servings.