Whole Striped Bass Recipe | Alton Brown
Level: Intermediate
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 395
Total Fat: 17 g
Saturated Fat: 3 g
Carbohydrates: 7 g
Dietary Fiber: 2 g
Sugar: 2 g
Protein: 52 g
Cholesterol: 227 mg
Sodium: 860 mg
Total: 55 min
Prep: 25 min
Cook: 30 min
Fire up your oven and discover the joy of roasting a whole striped bassit's simpler than you think and delivers moist, flavorful results that will impress any dinner guest. This Alton Brown classic infuses the fish with fresh herbs and citrus for an unforgettable seafood feast.[1]
Ingredients ()
- 1 (2 to 3-pound) or 2 (1 to 1 1/2-pound) 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
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
Instructions
- Preheat the oven to 500 degrees F.
- Remove the fins from the fish, rinse well, and pat dry. Set aside.
- Coat the bottom of a roasting pan with 1 tablespoon of the olive oil. Place half of the parsley, dill, lemon, and onion in the center of the pan. Make sure this pile of aromatics is tall enough so the fish doesn't touch the pan's base.
- Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper, then lay it on the bed of aromatics.
- Top the fish with the remaining aromatics and drizzle with the last tablespoon of olive oil.
- Cover the roasting pan tightly with aluminum foil and bake 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 let rest for 10 minutes before transferring the whole fish to a serving platter lined with extra fresh parsley. Serve right away.
Categories: Mains, Gluten-Free, Holidays, Seafood
