Baked Striped Bass (Rock Fish)


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.




20 min


30 min


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