Photo: Whole Striped Bass Recipe
Ingredients
- 1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled
- 3 tablespoons olive oil, divided
- 1 large bunch fresh parsley, plus extra, for serving
- 1 large bunch fresh dill
- 1 large lemon, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 500 degrees F.
Trim the fins from the fish, rinse and pat dry. Set aside.
Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.
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By LonghornMom88
on March 05, 2012
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I had to use a lane snapper because I couldn't find whole striped bass. The guy at Whole Foods Market scaled and gutted it for me. I made the recipe exactly as written. It was very, very good and so easy to make. I would recommend buying an extra bunch of parsley to put the cooked fish on if you are having company, as it looks much prettier that way!
By drdogboy_12157486
New Port Richey, 48
on December 10, 2011
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This was amazing. Everything thought I was a nut with this big salt mound and the tail sticking out, but I one in the end. I used whole pompano instead of rockfish. It was well suited for this fish b/c it is a smaller fish and this way not one gram of this precious meat is wasted.
By lmacdonald3_100...
Lexington, MA
on April 08, 2011
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This was delicious. I have no idea why it is labeled as intermediate. This is so simple, even a child could do this.
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