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Whole Roasted Striped Bass With Tomatoes and Herbs

Striped Bass With Tomatoe and Herbs-1-6Roasting whole fish is probably one of the easiest, most beautiful and satisfying meals to prepare. This dish is not only a looker, but is astoundingly exploding with flavor in every bite.

When I recently went to a local seafood market and came home with two gorgeous striped bass, I really wanted to roast them whole, since that is one of my favorite fuss-free ways to prepare fish. Since I live on the west coast of Florida where we are surrounded by water, it only seems natural to enjoy lots of fresh seafood as often as possible. Not only is it extremely simple to prepare, but it always blows me away how tasty the fish always turns out. Isn’t it breathtakingly stunning too? It looks like it belongs on the menu of a fancy restaurant or on the covers of a magazine, but it came out of my cozy kitchen and was eaten on a regular Monday night by my husband and myself:).

The accompaniment of the tomatoes, shallots, garlic and herbs is absolutely spot on. As the fish and vegetables roast, they release a lot of juice and it creates a natural sauce to go along with the meal. Sergi and I dug right in and picked all the bones clean. We will be making this quite often in our household for sure.

Ingredients:

2 whole striped bass (12-14 oz each), scaled and gutted (you can also use rainbow trout, red snapper)

1 bunch each, fresh parsley, dill and thyme (you can also use oregano and basil)

1 lemon, sliced

3-4 shallots, sliced

3-5 garlic cloves, sliced

12 oz cherry tomatoes

1/4 – 1/3 cup olive oil

salt, pepper

Instructions:

Striped Bass With Tomatoe and Herbs-1-3Preheat the oven to 450 degrees Fahrenheit.

Place the 2 whole fish into a 13 x 9 inch rimmed baking dish. Season the fish with salt and pepper on both sides and in the cavity of the fish as well. Place some of all the herbs and the lemon slices into the cavity of the fish. Striped Bass With Tomatoe and Herbs-1-4Place the sliced shallots around the fish on the bottom of the baking dish. Place the tomatoes all around the fish as well, on top of the shallots. Nestle the garlic slices and the thyme all around the tomatoes. Season the shallots and tomatoes with salt and pepper. Drizzle the olive oil over the tomatoes and the fish. Striped Bass With Tomatoe and Herbs-1-5Roast the fish in the preheated oven for 30-40 minutes, depending on the size of the fish. The fish should be golden in some areas and the tomatoes should be golden and some of them will blister and be almost black.

Serve with more fresh herbs, along with the tomatoes, shallots and garlic, discarding the herbs and lemon slices from the cavity of the fish. Striped Bass With Tomatoe and Herbs-1-6

Striped Bass With Tomatoe and Herbs-1-8

Whole Roasted Striped Bass With Tomatoes and Herbs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 2 whole striped bass (12-14 oz each), scaled and gutted
  • 1 bunch each, fresh parsley, dill and thyme (you can also use oregano and basil)
  • 1 lemon, sliced
  • 3-4 shallots, sliced
  • 3-5 garlic cloves, sliced
  • 12 oz cherry tomatoes
  • ¼ - ⅓ cup olive oil
  • salt, pepper
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Place the 2 whole fish into a 13 x 9 inch rimmed baking dish. Season the fish with salt and pepper on both sides and in the cavity of the fish as well. Place some of all the herbs and the lemon slices into the cavity of the fish.
  3. Place the sliced shallots around the fish on the bottom of the baking dish. Place the tomatoes all around the fish as well, on top of the shallots. Nestle the garlic slices and the thyme all around the tomatoes. Season the shallots and tomatoes with salt and pepper.
  4. Drizzle the olive oil over the tomatoes and the fish.
  5. Roast the fish in the preheated oven for 30-40 minutes, depending on the size of the fish. The fish should be golden in some areas and the tomatoes should be golden and some of them will blister and be almost black.
  6. Serve with more fresh herbs, along with the tomatoes, shallots and garlic, discarding the herbs and lemon slices from the cavity of the fish.

6 Comments

  • Julia Dimakos

    Hi Olga,

    Another great recipe! I love how easy and delicious this recipe is. You have a great style, that is easy to follow. I think Rainbow Trout and Red Snapper would also work really well in this recipe, as well as Fennel. I look forward to trying this dish.

    Julia

  • Katya @ Little Broken

    This looks delish Olga! I love roasting whole fish and keeping it simple. My favorite combo is garlic, butter, grape tomatoes, red onion, and cilantro. So simple but so good! Have a great day!

    • olgak7

      Seafood is so simple and elegant, I think, but I always lean more towards simpler preparations of meals; those are my favorite:). Thanks for taking the time to write, Katya.

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