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:
covered percent of daily need
