Poached Wild Striped Bass Recipe

Name: Poached Wild Striped Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups white wine; 5 sprigs thyme; 1 bulb fennel, cut into wedges, with greens reserved; 2 carrots, peeled and cut into 1/2-inch diagonal slices; 1 onion, sliced; 2 cloves garlic, peeled; 10 peppercorns; 2 tablespoons kosher salt; 2 thin slices lemon; 1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned; Olive oil for brushing

Servings: persons

3 cups white wine
5 sprigs thyme
1 bulb fennel, cut into wedges, with greens reserved
2 carrots, peeled and cut into 1/2-inch diagonal slices
1 onion, sliced
2 cloves garlic, peeled
10 peppercorns
2 tablespoons kosher salt
2 thin slices lemon
1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned
Olive oil for brushing

1
In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon.
2
Bring to a boil; reduce heat and simmer 10 minutes.
3
Turn off heat, and let cool to room temperature.
4
Measure fish at its thickest point.
5
If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later.
6
Lay the fish in the cooled liquid.
7
If liquid does not cover it, add water.
8
Bring to a simmer.
9
When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
10
When time is up, turn off heat and let cooking liquid cool to the touch.
11
Carefully transfer fish to a serving platter.
12
Reserve a cup of poaching liquid to make a sauce.
13
Using a small knife, peel away the skin and excess fat from the head to the tail.
14
Brush fish with olive oil.
15
Serve warm or at room temperature, passing a bowl of sauce.

131

kcal

Calories

Carbs

Protein

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 cups white wine, 5 sprigs thyme, 1 bulb fennel, cut into wedges, with greens reserved, 2 carrots, peeled and cut into 1/2-inch diagonal slices, and more.

Yes, Poached Wild Striped Bass falls under the General 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!

Poached Wild Striped Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions