Roasted Whole Striped Bass with Salmoriglio
Elevate your seafood dinner with this Mediterranean-inspired Roasted Whole Striped Bass with Salmoriglio. Featuring a whole striped bass roasted to perfection with a fragrant stuffing of fresh herbs, garlic, and lemon, this recipe delivers tender, flaky fish infused with vibrant flavors. The star of the dish is the zesty salmoriglio sauce—a luscious blend of olive oil, lemon juice, capers, and fresh herbs—that's drizzled generously over the fish, creating a bright, tangy finish. With just 20 minutes of prep time and simple roasting techniques, this dish is as easy to prepare as it is impressive. Perfect for entertaining or a special family dinner, serve it with crusty bread or a light salad for a truly show-stopping meal. Keywords: roasted striped bass, whole fish recipe, Mediterranean seafood, salmoriglio sauce, easy fish dinner.
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Recipe Information
Ingredients
- 1 4-5 lb fish Whole striped bass (cleaned and scaled)
- 6 tablespoons Olive oil
- 2 Lemon (zested and juiced)
- 4 Garlic cloves (minced)
- 2 tablespoons Fresh oregano (chopped)
- 3 tablespoons Fresh parsley (chopped)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly ground)
- 0.25 cup White wine
- 0.25 cup Water
- 2 teaspoons Capers (rinsed and drained)
- 1 pinch Mediterranean sea salt (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil a roasting pan.
Rinse the whole striped bass under cold running water and pat it completely dry with paper towels.
Score the fish by making 3 shallow cuts on each side of the body. This helps the seasonings and sauce penetrate the meat.
Rub the fish inside and out with 3 tablespoons of olive oil. Sprinkle the kosher salt and black pepper evenly over the fish, inside the cavity and on the outside.
Stuff the cavity with half of the chopped parsley, half of the chopped oregano, 2 minced garlic cloves, and 3-4 lemon slices.
Pour the white wine and water into the bottom of the pan. Place the fish onto the prepared pan and roast it in the oven for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.
While the fish is roasting, prepare the salmoriglio sauce. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice and zest, 2 minced garlic cloves, remaining chopped parsley, oregano, and capers. Adjust salt and pepper to taste. Set aside.
Remove the fish from the oven and carefully transfer it to a serving platter.
Drizzle the salmoriglio sauce over the fish, letting it seep into the scored cuts and cavity.
Garnish with extra parsley, a sprinkle of Mediterranean sea salt, and additional lemon wedges, if desired. Serve immediately.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 3.8 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
