Easy and Delicious Striped Bass Recipes

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.

Zesty Baked Striped Bass

2 lbs striped bass fillets
1 medium onion, chopped
½ cup fresh broccoli, chopped
1 tablespoon lemon juice
¼ cup white wine
1/2 teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
olive oil

Preheat oven 375 degrees. Use pan large enough to hold fish and line it with aluminum foil greased on top with olive oil. Place fish on top of the foil and make a border around edges with the foil to confine the fish. (This is done to keep the ingredients around the fish.) Place the onion and broccoli around the fish and dust the fish with the spices. Bake for 25 to 28 minutes or until fish is done. Remove and serve. Serves 4-5. Great with wild rice.

Striped Bass and Stuffing

2 lbs striped bass fillets
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/8 teaspoon pepper
1/4 cup chopped celery
a pinch of dried tarragon
3 tablespoons butter
lemon or lime juice
2 cups soft bread crumbs
3 peeled tomatoes
1 teaspoon salt

Preheat oven to 375 degrees. Sauté in a large sauce pan the onion, celery, and mushrooms in butter or margarine for 5 minutes. Stir bread crumbs into the sautéed vegetables and add the salt, pepper and tarragon, mixing well.

Grease a large shallow baking dish. Arrange the striped bass fillets in the baking dish and sprinkle with lemon or lime juice. Spread stuffing over the fish fillets. Cover with the tomato slices. Bake uncovered for 32-35 minutes. Serves 4-5.

Striped Bass Parmesan

2 lbs striped bass fillets
1 egg
1 cup bread crumbs
½ cup grated Parmesan cheese
small onion, chopped
olive oil
garlic powder, couple dashes
salt and pepper, couple dashes each

Place the onion in a frying pan with enough olive oil to sauté it. Meanwhile, whisk the egg in a bowl. Combine the bread crumbs, cheese, and a dash each of the seasonings. Coat fish with egg and roll through crumb mixture. Increase the temperature in the frying pan to med high and fry the fish quickly with the sautéd onions, adding a little more olive oil if necessary. Don't overcook; fish is done when it flakes with a fork. Serve with cocktail sauce on the side. Serves 4.

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
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 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 .