Baked Striped Bass (Rock Fish)
Ingredients
| 1 (4 to 5 lb) whole striped bass, scaled and cleaned, head on. | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 lemon | ||
| 1 cup thinly sliced onion | ||
| 1/2 cup thinly sliced carrot | ||
| 1/2 cup thinly sliced celery | ||
| 1 tsp dried thyme | ||
| 1 bay leaf | ||
| 1 cup dry white wine | ||
| 1/4 cup butter | ||
| Parsley for garnish |
Striped bass is a staple in the north east Atlantic waters. It is a low fat white fleshed flavor explosion.
- Preheat oven to 400 degrees.
- Lightly grease a shallow baking pan.
- Season fish inside and out with salt and pepper.
- Slice lemon thinly, then cut in quarters.
- Make deep cuts about 2 inches apart on both sides of fish.
- Press a piece of lemon into each cut.
- Place fish in pan, atop of onion, celery and carrot, thyme and bay leaf.
- Pour in wine along with 1/2 cup of water.
- Bake for 30 to 40 minutes, basting frequently with juices from pan.
- With several large spatulas lift fish onto a serving platter.
- Lift out vegetables and place around fish.
- Garnish platter with parsley and lemon.
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