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

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Caramel Nut Pie

Taste of Home

Maple Pork 'n Sweet Potatoes

Kraft Recipes

Dinner Tonight: Cool Summer Gazpacho

Serious Eats

Massaged Kale Salad with Mango

Just One Cookbook

Bruschetta with Shallots

Allrecipes