Bringing back Sunday dinner {new series}: Herb-Roasted Striped Bass

Bringing back Sunday dinner {new series}: Herb-Roasted Striped Bass is a main course that serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 375 calories, 41g of protein, and 19g of fat per serving. For $5.27 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up capers, lemon, shallots, and a few other things to make it today. Several people made this recipe, and 528 would say it hit the spot. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Simple Bites. Overall, this recipe earns an awesome spoonacular score of 96%. If you like this recipe, you might also like recipes such as Bringing back Sunday dinner: a do-ahead menu (Chocolate Beet Molten Cakes), Herb Roasted Striped Bass, and Herb and Lemon Roasted Striped Bass.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

3 Tablespoons capers

1/4 cup extra virgin olive oil

4 sprigs fresh thyme

1 lemon, sliced

1/2 teaspoon salt

6 shallots, peeled and halved

1 Striped Bass, dressed (meaning viscera, gills, fins & scales are removed)

8 inches kitchen twine

Equipment:

paper towels

oven

kitchen twine

baking pan

spatula

frying pan

Cooking instruction summary:

Preheat oven to 375F.Pat bass dry with paper towels and rub inside and out with 2 Tablespoons olive oil. Sprinkle with salt inside and out and tuck into the body cavity 2 sprigs of thyme and 2 lemon slices.Place bass in an oiled oven-to-table dish and top with a few more slices of lemon and 2 sprigs of thyme. Wrap kitchen twine around the belly of the fish and tie loosely, securing the lemon and herbs.Sprinkle the shallots around the fish and place in the preheated oven. Roast for 15 minutes.Add cherry tomatoes to the baking pan, and sprinkle capers all over and around the roasting bass. Drizzle with a little more olive oil. Bake for another 10 minutes.Remove from oven, drizzled with a little more olive oil and a serve with a few wedges of lemon.To serve: remove twine and peel back top layer of skin. With a fork or flexible spatula, lift of the flesh from the bones along the entire length of the fish. Then, lift the tail and the backbone will come right out of the pan. Set it aside and serve the second side of flesh below it. Always check children's food carefully for bones.

 

Step by step:


1. Preheat oven to 375F.Pat bass dry with paper towels and rub inside and out with 2 Tablespoons olive oil. Sprinkle with salt inside and out and tuck into the body cavity 2 sprigs of thyme and 2 lemon slices.

2. Place bass in an oiled oven-to-table dish and top with a few more slices of lemon and 2 sprigs of thyme. Wrap kitchen twine around the belly of the fish and tie loosely, securing the lemon and herbs.Sprinkle the shallots around the fish and place in the preheated oven. Roast for 15 minutes.

3. Add cherry tomatoes to the baking pan, and sprinkle capers all over and around the roasting bass.

4. Drizzle with a little more olive oil.

5. Bake for another 10 minutes.

6. Remove from oven, drizzled with a little more olive oil and a serve with a few wedges of lemon.To serve: remove twine and peel back top layer of skin. With a fork or flexible spatula, lift of the flesh from the bones along the entire length of the fish. Then, lift the tail and the backbone will come right out of the pan. Set it aside and serve the second side of flesh below it. Always check children's food carefully for bones.


Nutrition Information:

Quickview
374k Calories
41g Protein
18g Total Fat
9g Carbs
41% Health Score
Limit These
Calories
374k
19%

Fat
18g
29%

  Saturated Fat
3g
19%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
180mg
60%

Sodium
617mg
27%

Get Enough Of These
Protein
41g
83%

Vitamin B12
8µg
143%

Selenium
82µg
118%

Phosphorus
473mg
47%

Vitamin B6
0.83mg
42%

Magnesium
103mg
26%

Vitamin B3
4mg
24%

Vitamin C
19mg
23%

Potassium
747mg
21%

Vitamin B5
1mg
19%

Vitamin B1
0.26mg
17%

Iron
2mg
16%

Vitamin E
2mg
14%

Folate
37µg
9%

Vitamin K
9µg
9%

Fiber
2g
9%

Manganese
0.17mg
9%

Zinc
1mg
7%

Copper
0.14mg
7%

Calcium
61mg
6%

Vitamin B2
0.09mg
6%

Vitamin A
265IU
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The average hot dog is consumed in 6 bites.

Food Joke

Some daze I just can't seem to focus. Old people shouldn't eat health foods. They need all the preservatives they can get A plastic surgeon's office the only place where no one gets offended when you pick your nose! I used to go to an origami class, until it folded. Today everyone wants instant gratification, no matter how long it takes. If a parsley farmer is sued, can they garnish his wages? You can lead a horse to water, but, a pencil must be lead. For Rent: 6 room hated apartment. You have two choices in life: you can stay single and be miserable, or get married and wish you were dead. Have you heard that Revlon and Maibelene have agreed to make-up. Every morning is the dawn of a new error.

Popular Recipes
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu

Diethood

Apple Cider Pound Cake

Crazy for Crust

Tart Cherry Pie

Taste of Home

Pasta With Chickpeas and Kale

foodista.com

Pumpkin Pie Milkshake

Premeditated Left Over