Best 12 Roasted Striped Bass Recipes

ROASTED STRIPED BASS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
• Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

GARLIC-ROASTED STRIPED BASS

Steps:

• Preheat oven to 500°F and put a large shallow baking pan in middle of oven.
• Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish inside and out with 2 tablespoons oil. Cut a garlic clove in half and rub all over skin of fish. Thinly slice all garlic and insert into slits and inside fish. Squeeze lemon juice over both sides of fish and season with salt and pepper.
• Quickly brush hot baking pan with remaining tablespoon oil and transfer fish to pan (the pan should be hot enough to sizzle). Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
• To serve, remove top fillet from each fish by cutting through skin along top edge of backbone and along belly. Carefully slide a large metal spatula between backbone and fillet and invert onto a platter. Pull out backbone, starting from tail end, and discard. Transfer bottom fillets to platter.

ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES

Steps:

• Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
• Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
• Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
• Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
• Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.

ROASTED WILD STRIPED BASS

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.

WHOLE SMOKE-ROASTED STRIPED BASS AND ROCKET PESTO

Steps:

• Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.
• Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.
• In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
• Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
• To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn.
• Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
• In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.
• Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.
• In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve.
• Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.

CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE AND ROASTED RED POTATOES

Steps:

• Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F.
• Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate.
• Red Tomatillo Sauce: Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.
• Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
• Roasted New Herbed Potatoes: Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.

STRIPED BASS WITH ROASTED SHALLOT AND GARLIC PUREE AND LEEKS

Steps:

• For the fish, combine the peppers, sugar and rosemary. Use a sharp knife to make crosshatch marks on the skin of each fish fillet. Rub the spice mixture into the skin and marinate for 1 hour.
• Meanwhile, preheat oven to 375 degrees. Place garlic and shallots in a small baking dish. Sprinkle with salt, pepper and olive oil. Cover with aluminum foil and bake until soft, about 30 minutes. Let cool to room temperature. Peel garlic and shallots and puree in a food processor with the heavy cream. Set aside.
• While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan. Cook over medium heat until the mixture turns a golden color. Have an oiled baking sheet ready. Stir the leeks into the caramel and immediately scrape onto the baking sheet. Cool. Separate the leeks and set aside.
• To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined. Stir in chives and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the oil. When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes. Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
• Place even portions of the shallot and garlic puree in the center of 6 plates. Place the fish over the puree. Sprinkle with the caramelized leeks. Pour some of the vinaigrette on each plate in a circle around the fish. Serve immediately.

ROASTED STRIPED BASS WITH CORN RELISH AND CHIPOTLE POTATO SALAD

Steps:

• For the chipotle potato salad: Put the potatoes in a large pot, cover with cold water and add a generous amount of salt. Bring to a boil and cook until a skewer inserted in a potato meets with no resistance, about 25 minutes. Drain and transfer to a baking sheet. Let cool for 5 minutes, then slice into 1/4-inch-thick slices.
• While the potatoes are cooking, whisk together the mayo, vinegar, chipotle, mustard and 1/2 teaspoon pepper in a large bowl; add salt to taste. Add the potatoes, green onions and cilantro and mix gently to combine. Season with more salt and pepper, if needed.
• For the corn relish: Heat some canola oil in a saute pan over high heat. Add the corn, season with salt and pepper and cook until heated through, about 2 minutes. Add the piquillo peppers and jalapeno and cook for a few minutes longer.
• Transfer the corn mixture to a bowl, add the olive oil, green onions and lime zest and juice. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• For the basil oil: Prepare an ice bath. Bring a small pot of water to a boil over high heat.
• Add the spinach to the boiling water and blanch for 20 seconds. Remove with tongs and plunge immediately into the ice bath. Let sit 5 minutes, then drain and squeeze out any excess water. Set aside.
• Combine the oil and basil leaves in a blender, add salt and pepper to taste and blend for a few minutes until the basil is completely pureed. Add some of the spinach (to make it greener). Strain through a fine-mesh strainer set over a bowl.
• For the striped bass: Preheat the oven to 250 degrees F.
• Brush a cazuela or small cast-iron pan with canola oil. Season the bass on both sides with salt and pepper. Put the bass fillets in the pan and roast until opaque in the center, about 30 minutes.
• Drizzle the fish with the basil oil and sprinkle with lemon zest. Serve with the potato salad and corn relish.

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

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.

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE

Steps:

• Preheat oven to 400 degrees.
• Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
• Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
• Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
• Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO

Steps:

• In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
• Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
• Rinse the fish and pat dry. Trim off the fins.
• Scatter the herb stems, bay leaves and garlic on the baking sheet.
• Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
• Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
• Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.

PAN-ROASTED STRIPED BASS WITH TUNISIAN CHICKPEA SALAD AND YOGURT SAUCE

Steps:

• Put 1/2 cup of the chickpeas in a mixing bowl. Mash the beans with a fork or potato masher until they are smashed but still have some texture. Add the remaining chickpeas, the onion, cucumber, cilantro, celery, cumin, harissa, olive oil, and vinegar; season generously with salt and pepper. Set aside at room temperature, or cover and refrigerate overnight. Return to room temperature before serving.
• Preheat the oven to 450°F.
• Put a large cast-iron skillet or nonstick ovenproof skillet over medium-high heat and coat with the canola oil. Pat both sides of the fish dry with paper towels and season generously with salt and pepper. When the oil is shimmering, lay the fish skin side down in the pan. Sear for 4 to 5 minutes without moving the fillets. Transfer the pan to the oven and roast until the fish is opaque, 6 to 8 minutes. Remove the pan from the oven and carefully flip the fish over with a flat spatula, so the skin side is now up; it should be brown, crisp, and make a sound when you tap it. Let the fish sit in the hot pan for a minute to sear the bottom side.
• To serve, pool 2 tablespoons of the yogurt sauce on each of 4 plates, place the fish skin side up on top of the sauce, and pile the chickpea salad next to it.
• Yogurt Sauce
• In a small bowl, combine the yogurt, lemon juice, garlic, and oil; season with salt and pepper. Transfer the yogurt sauce to a container, cover, and refrigerate until ready to use, for up to 7 days.