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5.0 from 3 votes

Roasted Wild Striped Bass Recipe

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons pumpkin seed oil olive oil will work fine but it is close to Halloween
  • 1 lemon cut in half (don't worry you'll use both halves)
  • 2 pounds wild striped bass whole and cleaned
  • 4 prigs fresh tarragon 3 for stuffing the striped bass cavity and one for mincing
  • Salt & freshly ground pepper to taste
  • 1 medium eggplant cut into ¼ inch slices across
  • 3 large shallots sliced
  • 12 kalamata olives pitted and cut in half
  • ½ cup dry white wine

Instructions

    Cup of Yum
  1. Preheat your over to 425° F.
  2. If your fishmonger did not thoroughly clean the fish cavity, I recommend you give it a good cleaning, making sure to remove any blood that may be present. Of course, you will want to scale the fish too if that wasn't done.
  3. Combine the juice from half of the lemon with the pumpkin seed oil and rub all over the fish inside and out.
  4. Season with salt and freshly ground pepper, and place three of the tarragon sprigs inside the bass cavity.
  5. In a roasting pan big enough to hold the fish, line the bottom of the pan with the sliced eggplant. Then, add the sliced shallots. Add the wine to the pan, and then the wild striped bass.
  6. Place the olives and lemon slices on top of the fish.
  7. Sprinkle with the minced tarragon, and roast in the oven for 25 - 30 minutes until the fish reaches an internal temperature of approximately 135° F. - 140° F. The flesh should be opaque and flake easily.