Easy Baked Striped Bass with Tomatoes, Rosemary and

Name: Easy Baked Striped Bass with Tomatoes, Rosemary and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3-pound) whole fish, such as striped bass, scaled and gutted; 2 tablespoons kosher salt; 2 teaspoons ground white pepper; 2 lemons, sliced 1/4-inch thick crosswise; 1 large onion, thinly sliced; Drizzle white wine, plus 1 1/2 cups; 6 sprigs fresh rosemary, plus 2 tablespoons needles; 4 plum or 2 large beefsteak tomatoes, cored and sliced; 2 tablespoons julienned lemon zest; 1/2 cup garlic cloves, sliced (1/4-inch thick); 1 cup sliced kalamata olives; 1/2 cup fish or shrimp stock; 1/2 cup extra-virgin olive oil

Servings: persons

2 (3-pound) whole fish, such as striped bass, scaled and gutted
2 tablespoons kosher salt
2 teaspoons ground white pepper
2 lemons, sliced 1/4-inch thick crosswise
1 large onion, thinly sliced
Drizzle white wine, plus 1 1/2 cups
6 sprigs fresh rosemary, plus 2 tablespoons needles
4 plum or 2 large beefsteak tomatoes, cored and sliced
2 tablespoons julienned lemon zest
1/2 cup garlic cloves, sliced (1/4-inch thick)
1 cup sliced kalamata olives
1/2 cup fish or shrimp stock
1/2 cup extra-virgin olive oil

1
Preheat the oven to 425 degrees F.
2
Season the striped bass with the salt and pepper.
3
Place the lemon slices on the bottom of a large roasting pan and top with the onion slices.
4
Drizzle with white wine.
5
Place 3 sprigs of rosemary on top of the sliced lemons and onion.
6
Lay the fish on top of the onion slices, then divide the tomato slices, rosemary needles, lemon zest, garlic cloves and olives evenly over the tops of the fish.
7
Pour 1 1/2 cups wine around the fish, and drizzle each fish with 2 tablespoons of the olive oil.
8
Place the fish in the oven and roast, uncovered, for 20 minutes.
9
Remove and drizzle the fish stock over the fish, as well as another 2 tablespoons of olive oil over each fish.
10
Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes.
11
Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
12
Serve immediately, with the pan drippings drizzled over the top of the fish.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (3-pound) whole fish, such as striped bass, scaled and gutted, 2 tablespoons kosher salt, 2 teaspoons ground white pepper, 2 lemons, sliced 1/4-inch thick crosswise, and more.

Yes, Easy Baked Striped Bass with Tomatoes, Rosemary and Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Baked Striped Bass with Tomatoes, Rosemary and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions