Fish is a staple of the healthy Greek diet. Try the following recipe for striped bass along with the two side dishes for a flavorful meal.

Striped Bass with Parsley-Kalamata Olive Topping

6 tablespoons Greek extra virgin olive oil, divided, plus more for garnish

2 tablespoons fresh lemon juice

1/2 cup flat-leaf parsley, tender stems and leaves, finely chopped

1/4 cup pitted Kalamata olives, chopped

1/4 cup chopped sun-dried tomatoes

1 small-medium red onion, minced

1/2 teaspoon red pepper flakes

Greek sea salt

Freshly ground black pepper

4 (4- to 6-oz) fillets striped bass, skin-on

In a mixing bowl, stir together 4 tablespoons of the Greek extra virgin olive oil, the lemon juice, parsley, olives, sun-dried tomatoes, onion, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Using a sharp knife, score the skin of the fish in a diagonal pattern, about four times across per fish, making sure to slice only through the skin, not the flesh. Season the fish on both sides with salt to taste. Place the remaining oil in a large skillet and heat over medium heat, until the oil is shimmering. Add the fish fillets, skin-side down, and cook until the skin is crisp and golden brown, about 2 to 3 minutes. Using a fish spatula, flip the fillets and continue cooking until opaque throughout, about 1 to 2 minutes more. Transfer the cooked fish to a serving plate. Top with the parsley-olive mixture and a drizzle of olive oil, if preferred.

Rice with Spinach and Pine Nuts

2 cups white or brown rice

3/4 cup pine nuts or sunflower seeds

3 tablespoons Greek extra virgin olive oil

1 medium-large red onion, chopped

5 cups baby spinach

2 tablespoons fresh lemon juice

1/2 teaspoon Greek sea salt or to taste

1/2 teaspoon freshly ground black pepper or to taste

To cook the rice, bring 3 and 1/2 cups of water to a boil in a saucepan, add 1 and 1/2 cups white rice, and 1/2 teaspoon of salt, stir. Reduce heat to a simmer and allow the rice to absorb the water. To cook brown rice, bring 4 cups of water to a boil. Stir in 1 and 1/2 cups brown rice and 1/2 teaspoon of salt. Reduce heat to medium and simmer until the brown rice absorbs the water.

Meanwhile, lightly toast the pine nuts (or sunflower seeds) and set aside.

In a large skillet, heat the oil over medium heat and sauté the onion until it is translucent. Stir in the spinach, cover the pan, and reduce heat to low. Cook until the spinach is wilted, about two minutes. Add the lemon juice and pine nuts, and stir to combine. Taste and season with salt and pepper, as needed. Stir the rice together with the spinach mixture. Serve immediately.

Fennel Salad with Olives

3 tablespoons Greek extra virgin olive oil

2 tablespoons red wine vinegar

Greek sea salt

Freshly ground black pepper

2 medium bulbs fennel, thinly sliced, reserving some fronds

1 large orange, cut into segments

1/3 cup Kalamata olives, pitted and chopped

2 tablespoons toasted walnuts

In a large bowl, whisk the olive oil, vinegar, and season with salt and pepper. Add the fennel and toss to coat with dressing. Taste and season with salt and pepper, if needed, then top with the orange segments, olives, and pine nuts. Garnish with the reserved fennel fronds and serve immediately.