Herb-Roasted Striped Bass with Lemon, Capers & Shallots
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
374 kcal
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Course
Main Course
Herb-Roasted Striped Bass with Lemon, Capers & Shallots
Description
For this recipe, a cleaned striped bass is seasoned inside and out with salt and olive oil, and stuffed with thyme and lemon slices to infuse herbal and citrus aromas during roasting. The fish is tied loosely with kitchen twine to secure the herbs and lemon inside the cavity. It is roasted initially with shallots scattered around, which become tender and sweet.
Halfway through cooking, cherry tomatoes and capers are added to the pan, contributing bursts of acidity and briny flavor. The fish roasts until cooked through but remains delicate and moist, with a lightly crisp exterior. Just before serving, extra olive oil is drizzled on top.
When plating, the twine is removed and the fish skin peeled back to expose the flesh, which separates easily from the bone when lifted correctly. This presentation highlights the whole roasted fish, making it ideal for sharing at the table.
Ingredients
- 1 Striped Bass dressed (meaning viscera, gills, fins & scales are removed)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 4 prigs thyme fresh
- 1 lemon sliced
- 6 shallot peeled and halved
- 3 Tablespoons capers
- 1 branch cherry tomato optional
Instructions
- Preheat oven to 375F.
- Pat bass dry with paper towels and rub inside and out with 2 Tablespoons olive oil. Sprinkle with salt inside and out and tuck into the body cavity 2 sprigs of thyme and 2 lemon slices.
- Place bass in an oiled oven-to-table dish and top with a few more slices of lemon and 2 sprigs of thyme. Wrap about 8-inches kitchen twine around the belly of the fish and tie loosely, securing the lemon and herbs.
- Sprinkle the shallots around the fish and place in the preheated oven. Roast for 15 minutes.
- Add cherry tomatoes to the baking pan, and sprinkle capers all over and around the roasting bass. Drizzle with a little more olive oil. Bake for another 10 minutes.
- Remove from oven, drizzled with a little more olive oil and a serve with a few wedges of lemon.
- To serve: remove twine and peel back top layer of skin. With a fork or flexible spatula, lift of the flesh from the bones along the entire length of the fish. Then, lift the tail and the backbone will come right out of the pan. Set it aside and serve the second side of flesh below it. Always check children's food carefully for bones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 180mg | 60% |
| Sodium | 617mg | 26% |
| Potassium | 738mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 59mg | 6% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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