Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?

Wild Striped Bass with Tomatoes and Roasted Corn

prep time: 10
cook time: 10


  • 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
  • 1 small red onion, peeled, halved lengthwise and slivered
  • 1/3 cup coarsely chopped flat-leaf parsley
  • Kernels from 3 ears of grilled or broiled corn
  • 3 tablespoons coarsely chopped fresh basil leaves
  • Long curly zest of 1 lemon
  • 2 1/2 tablespoons fresh lemon juice
  • Freshly ground black pepper, to taste
  • 1/3 cup extra-virgin olive oil
  • 4 striped bass fillets (3/4 cup each)
  • Salt and pepper, to taste
  • 1 lemon half, to squeeze for juice


Cut tomatoes into different shapes (thin wedges, halves, dice), place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 1/4 cup oil. Set aside.

Rub butter on the skin side of the fish, season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully, cook 4 minutes more.

Spoon tomato mixture onto 4 plates, top with a fillet. Drizzle with lemon juice, garnish with remaining parsley and serve.