Here's a recipe for Baked Striped Bass with Mussels and Clams from Executive Chef Eric Gestel of Michelin 3-star Le Bernardin that utilizes a Made In Saute Pan!
Team Made In
Preheat oven to 450 F.
Clean mussels and clams.
Sweat all vegetables in Saute Pan with olive oil until tender. Add wine and water to the pan and bring to a simmer.
Season fish with salt and pepper and place in pan.
Place clams in pan, cover with lid, and put in 450 F oven for 2 minutes.
Take the pan out, add mussels, and place back in oven for 3 minutes (or until clams and mussels are open).
Place fish, clams, and mussels on plates. Tent with foil to keep them warm.
Add butter to vegetables in pan and adjust seasoning.
Pour vegetables on top of fish, mussels, and clams.