Best Roasted Wild Striped Bass Recipes

Roasted Wild Striped Bass image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 5

2 bulbs fennel with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn image

Yield Makes 4 servings

Number Of Ingredients 13

2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
1 small red onion, peeled, halved lengthwise and slivered
5 tablespoons coarsely chopped flat-leaf parsley
Kernels from 3 ears of grilled or broiled corn
3 tablespoons coarsely chopped fresh basil leaves
Long curly zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
Freshly ground black pepper, to taste
6 tablespoons extra-virgin olive oil
3 tablespoons butter, at room temperature
4 striped bass fillets (6 ounces each)
Salt and pepper, to taste
1 lemon half, to squeeze for juice

Steps:

1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil. Set side.
2. Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.
3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.

Roasted Wild Striped Bass with Peperonata image

Provided by Martha Stewart

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1 large red onion, finely chopped
2 large garlic cloves, sliced
3 red bell peppers, cored, seeded, and cut into 1-inch pieces
3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces
Pinch of crushed red-pepper flakes
2 canned anchovies
10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill
1 tablespoon capers, rinsed
Coarse salt and freshly ground black pepper
4 fillets (about 8 ounces each) wild striped bass, skin on
8 slices lemon
1/2 cup extra-virgin olive oil
4 sprigs fresh rosemary
Roasted Potatoes

Steps:

Make the peperonata: In a large skillet, heat oil over medium heat; add onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add remaining ingredients, stirring to break up anchovies. Season with salt and pepper. Reduce the heat to a simmer, and cook, stirring occasionally, until peppers are very soft, about 45 minutes.
Preheat oven to 500 degrees. Make the bass: Place 2 lemon slices on a small rimmed baking sheet; top with a piece of bass. Repeat process with remaining lemon slices and bass. Season with salt and pepper. Drizzle evenly with oil, and top each piece of fish with a sprig of rosemary. Roast until the fish is cooked through, 10 to 12 minutes.
Serve fish over peperonata with potatoes on the side.

Roasted Wild Striped Bass image

Categories Roast Bass

Yield serves 4

Number Of Ingredients 5

2 bulbs fennel, with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat the oven to 450°F. Remove the stalks from the fennel bulbs; reserve the bulbs for another use. Remove the feathery fronds from the stalks, and reserve for garnish. Using a sharp knife, halve the stalks lengthwise. Arrange the stalks in the bottom of a 9 × 13-inch baking dish; pour the wine over the stalks. Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
Cover the pan tightly with foil. Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide the fish among serving plates, discarding the fennel stalks. Garnish with reserved fronds.
Buying fresh fish
Steaks and fillets: These should smell fresh and have plump, moist flesh that is not discolored. Avoid any with flesh that appears dry and has sections that are separating.
Whole fish: Look for gills (just under the head) that are bright red, without any brown spots; eyes that are full and clean, not a discolored white or gray; and skin that is shiny, not dull. The flesh should be firm, and the odor should not be fishy.