Roasted Striped Bass with Chive and Sour Cream Sauce
['2/3 cup sour cream', '2 tablespoons water', '4 teaspoons fresh lemon juice', '1/4 teaspoon salt', '1/2 cup finely chopped fresh chives', '6 (5-oz) pieces striped bass fillet with skin', '1 1/2 tablespoons vegetable oil', '1 lemon, cut into 6 wedges', '2 oz onion sprouts or garlic chive sprouts (2 cups)*', 'Accompaniment: Spicy garlic potatoes and zucchini']
Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
Preheat oven to 450°F.
Remove any pin bones from fish with tweezers or 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 (do not cut through flesh) and season fish with salt and pepper.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
*Available at farmers markets.
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