Best Hotel Palumbos Baked Striped Bass Recipes

WHOLE STRIPED BASS

Whole Striped Bass image

Provided by Alton Brown

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled
3 tablespoons olive oil, divided
1 large bunch fresh parsley, plus extra, for serving
1 large bunch fresh dill
1 large lemon, thinly sliced
1 large onion, thinly sliced
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

Preheat the oven to 500 degrees F.
Trim the fins from the fish, rinse and pat dry. Set aside.
Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.

STRIPED BASS WITH ARTICHOKES AND OLIVES

Striped Bass With Artichokes and Olives image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 6-ounce skinless striped bass or other firm white fish fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 lemon
1 bunch parsley, leaves only (about 1 cup)
5 cloves garlic, smashed
4 tablespoons extra-virgin olive oil
1/2 baguette, cubed or torn
1 10-ounce package frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
3 small tomatoes, quartered

Steps:

Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

Nutrition Facts : Calories 472, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 136 milligrams, Sodium 1,051 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 37 grams