Best 2 Roasted Wild Striped Bass Recipes

Roasted wild striped bass is a delectable dish that can tantalize the taste buds of seafood enthusiasts. This versatile fish can be prepared in various ways, but roasting brings out its natural flavors and flaky texture. Whether you prefer a simple preparation with herbs and lemon or a more elaborate dish with a flavorful marinade, roasted wild striped bass is sure to impress. This article will guide you through the essential steps and provide tips for achieving a perfectly cooked and flavorful roasted wild striped bass.

Let's cook with our recipes!

ROASTED WILD STRIPED BASS

Roasted Wild Striped Bass image

Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 40m

Number Of Ingredients 5

Ingredients

2 bulbs fennel with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

ANDREW ENGLE'S MONTAUK WILD STRIPED BASS WITH TOMATOES AND ROASTED CORN

Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn image

Categories Tomato Roast Bass Corn Grill/Barbecue Parade

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
1 small red onion, peeled, halved lengthwise and slivered
5 tablespoons 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
6 tablespoons extra-virgin olive oil
3 tablespoons butter, at room temperature
4 striped bass fillets (6 ounces each)
Salt and pepper, to taste
1 lemon half, to squeeze for juice

Steps:

1. 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 4 tablespoons oil. Set side.
2. 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 3 to 4 minutes more.
3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.

Tips:

Ask your fishmonger for wild striped bass that has been sustainably sourced.
Be sure to scale and gut the fish before cooking.
If you don't have a roasting pan, you can use a large baking sheet.
Use a good quality olive oil to coat the fish and vegetables.
Season the fish and vegetables generously with salt and pepper.
Roast the fish and vegetables until the fish is cooked through and the vegetables are tender.
Serve the fish and vegetables immediately with your favorite sides.

Conclusion:

Roasted wild striped bass is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The fish is cooked to perfection and the vegetables are roasted until they are tender and flavorful. This dish is sure to please everyone at the table.