Ever since Captain John Smith wrote about their virtues Americans have had a love affair with the striped bass.
Striped bass are one gamefish that bites well for anglers in the winter. Try these simple and delicious recipes for baking fresh caught striped bass.
Easy Baked Striped Bass
- 2 lbs striped bass fillets
- 2 tablespoons mayonnaise (don’t worry, you won’t taste it in the final dish)
- 1 ½ lemons, sliced
- 1 celery stalk, chopped (leaves too)
- juice of ½ lemon
- salt and pepper
Preheat oven to 350 degrees. Sprinkle both sides of fillets with salt and pepper to taste and coat with mayonnaise. Place lemon slices in the center of baking pan and lay fish on top. Arrange chopped celery and leaves on fish and sprinkle with lemon juice. Bake 18-20 minutes. Serves 4-5.
Simple Baked Bass
- 4 medium striped bass fillets
- 1 lemon
- 4 tablespoons butter, soft or melted
- salt and pepper
- olive oil (Here’s some olive oil dispensers you may like)
Preheat oven to 400 degrees. Place fillets on an oiled baking sheet. Sprinkle with salt and pepper, dot with butter. Sprinkle juice of 1⁄2 lemon over fish. Bake bass for 14 minutes or until done. Serve with remainder of lemon cut into wedges. Serves 2.
Delicious Baked Whole Striped Bass
- 1 striped bass (5 to 7 pounds), whole and dressed with head left on
- 1 large fennel bulb (including stems and feathery leaves)
- 1/4 cup olive oil
- 2 garlic cloves, peeled and minced (Here are some great garlic presses for you!)
- 1/4 cup chopped parsley
- Juice of 1/2 lemon
- 1/2 cup ginger ale
- salt and pepper to taste
- 2 bunches of fresh parsley garnish
Preheat oven to 400 degrees. Cut fennel bulb into slices and then into thin strips. Remove stems and leaves. Heat olive oil in small skillet and sauté fennel slices and half of the garlic covered about 10 minutes. With slotted spoon, transfer fennel to a bowl, season with salt and pepper to taste and arrange the bass in an oiled shallow the best baking dish. Spread fish open and lay the cooked fennel mixture down center of bass and arrange a few sprigs on top of mixture. Sprinkle with lemon juice. Close the fish-you can tie together with kitchen twine.
Season outside of fish with salt and pepper and rub with remaining garlic. Pour reserved oil over fish and lay fennel stems on top. Pour ginger ale into the dish. Bake on middle rack of oven. Bake 10 minutes per inch of thickness. Baste often. Fish is ready when it flakes slightly when probed with a fork.
For more fish and seafood recipes see my blog A Dash Of Salty.
Find similar recipes in the Best Keto Diet Cookbooks!
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