Oven Poached Stuffed Striped Bass Recipes

OUR NEW FAVORITE STRIPED BASS RECIPE

Steps:

• Preheat oven to 400°F with a rack in the center.
• Into a large, heavy pan with a lid (such as this one or this one), place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme, half the salt, and half the pepper. Give it a stir.
• Bake, covered, for 20 minutes.
• Pat striped bass fillets dry with paper towels.
• Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining 1/2 teaspoon salt and dot with butter.
• Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. Sprinkle with the basil.
• To serve, place about a cup of orzo into each of four wide, shallow bowls and top each with a piece of fish. Spoon some veggies and plenty of sauce overtop.

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

BUTTER PARMESAN STRIPED BASS

Steps:

• 1. Sprinkle fish with salt and pepper on both sides and set aside.
• 2. Place just the butter, in shallow baking dish, large enough to accommodate all the fish.
• 3. Place the dish with the butter in a 375 degree oven til the butter browns.
• 4. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack.
• 5. Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown.
• 6. To serve spoon butter/wine sauce over fish.

BAKED STRIPER (STRIPED BASS)

Steps:

• Preheat oven to 400 F. Spray a 13 x 9 pan with cooking spray. Line the bottom of the pan with onion rings.
• Rinse the striper filets and pat dry. Sear both sides of the filets in hot canola oil in a cast iron skillet, then place filets on the bed of onions.
• Sprinkle the filets with garlic seasoning, chopped chives, salt and pepper to taste. Put the butter bits over the filets then squeeze the juice from the half a lemon all over the filets. Place in the oven and bake for 15 minutes or until white and flakey.

OVEN POACHED STUFFED STRIPED BASS

Steps:

• Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
• Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
• Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
• Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
• Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
• To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
• Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
• Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
• Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

STRIPED BASS WITH SALSIFY FLAN, ASPARAGUS AND OVEN ROASTED CREAMER POTATOES

Steps:

• In a non-stick pan heat the oil until hot and pan sear the striped bass skin side down for approximately 1 to 2 minutes or until crisp. Turn and finish cooking on the other side. Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining the ingredients. Spoon the mixture over the fish once the butter has melted.
• Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper until well combined. Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins. Place the ramekins in a water bath and cover with buttered waxed paper. Bake in a 325 degree oven until ramekins are done. Approximately 20 minutes.
• Toss the potatoes with the olive oil, garlic, salt and pepper. Roast in a 450 degree oven for approximately 1/2 hour or until done. Toss with the chopped parsley and whole butter