Easy Striped Bass Recipes

Since Captain John Smith wrote of their virtues in the early colonial days Americans have had a love affair with the delicious striped bass. Fresh striped bass is among the tastiest of seafood.

Here are easy recipes for Saucy Striped Bass, Creamy Striped Bass, Breakfast Striped Bass and Striped Bass in Clam Sauce.

Saucy Striped Bass

1 ½ striped bass fillets
½ cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
2 cloves garlic, peeled and chopped fine
¼ cup red wine vinegar
½ teaspoon rosemary

Combine flour, salt and pepper on piece of waxed paper. Coat fish fillets with flour mixture, shake off extra flour. Fry fillets in oil, a few at a time, until golden brown. Drain on paper towels. After all fish is cooked add garlic, vinegar, and rosemary to pan juices. Stir, scrapping up browned bits in pan. Simmer for 4 minutes, pour over fish. Serves 4.

Creamy Striped Bass

2 lb striped bass fillets
2 tablespoons butter
1 cup sour cream
1/3 cup grated Parmesan cheese
1 cup onions, sliced
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon oregano
1/4 cup olive oil

Arrange fillets in a buttered baking dish. Combine sour cream, grated cheese, lemon juice and spread over fish. Top with onion slices. Bake into a 350°F degree oven for 15 minutes or until fish is tender. Serves 4-5.

Breakfast Striped Bass

1 striped bass fillet
1 Vidalia onion, sliced
orange juice
2 oranges
1 lemon

Marinate the fillet in orange juice for six hours. Discard the orange juice marinate.
Place aluminum foil inside a baking pan. Put the striped bass fillet in the middle. Pour new orange juice until it covers the fish half way. Cover the top of the fillet with sliced Vidalia onions and sliced orange and lemon. Cover the orange slices with sliced lemon. Seal the aluminum foil to retain the juices while baking. Bake at 400 degrees until fish flakes easily.

When done, remove the cooked orange slices and lemon slices. Before serving, squeeze fresh orange juice over the fillet. Serve with the onion slices on top and garnish with orange slices. Serves 1.

Striped Bass in Clam Sauce

2 pounds striped bass fillets
1 can white clam sauce
1/3 cup Parmesan cheese
½ cup onions, sliced
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon lemon juice
1/4 cup olive oil

Spread olive oil in bottom of baking dish and top with fillets. Combine clam sauce, Parmesan cheese, herbs and lemon juice and spread over fish. Top with onion slices. Bake in at 350 degrees for 15 minutes or until fish is done. Garnish and serve. Serves 4-5.

For more fish and seafood recipes see my blog A Dash Of Salty.