Roasted Whole Striped Bass With Salmoriglio Recipe

Name: Roasted Whole Striped Bass With Salmoriglio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salmoriglio; 1/4 cup thyme leaves, coarsely chopped (stems reserved); 1/4 cup oregano leaves, coarsely chopped (stems reserved); 1 cup fresh parsley leaves, coarsely chopped (stems reserved); 2 garlic cloves (passed through a garlic press or mashed with a mortar and pestle); 1 cup extra virgin olive oil; 1 lemon, zest of; 1/2 cup fresh lemon juice; salt and pepper; For the Fish; 1 (5 lb) striped bass, cleaned; 4 sprigs thyme, oregano and parsley; 8 bay leaves; 4 garlic cloves, crushed; 1 lemon, thinly sliced; 1 medium red onion, sliced in 1/4-inch rings; salt & freshly ground black pepper; extra virgin olive oil

Servings: persons

For the Salmoriglio
1/4 cup thyme leaves, coarsely chopped (stems reserved)
1/4 cup oregano leaves, coarsely chopped (stems reserved)
1 cup fresh parsley leaves, coarsely chopped (stems reserved)
2 garlic cloves (passed through a garlic press or mashed with a mortar and pestle)
1 cup extra virgin olive oil
1 lemon, zest of
1/2 cup fresh lemon juice
salt and pepper
For the Fish
1 (5 lb) striped bass, cleaned
4 sprigs thyme, oregano and parsley
8 bay leaves
4 garlic cloves, crushed
1 lemon, thinly sliced
1 medium red onion, sliced in 1/4-inch rings
salt & freshly ground black pepper
extra virgin olive oil

1
In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
2
Meanwhile, preheat the oven to 500u00b0. Grease a baking sheet with olive oil.
3
Rinse the fish and pat dry. Trim off the fins.
4
Scatter the herb stems, bay leaves and garlic on the baking sheet.
5
Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
6
Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
7
Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.

863

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 18 ingredients. The key ingredients include: For the Salmoriglio, 1/4 cup thyme leaves, coarsely chopped (stems reserved), 1/4 cup oregano leaves, coarsely chopped (stems reserved), 1 cup fresh parsley leaves, coarsely chopped (stems reserved), and more.

Yes, Roasted Whole Striped Bass With Salmoriglio 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!

Roasted Whole Striped Bass With Salmoriglio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions