RECIPE FOR STRIPED BASS RECIPES

Name: Butter Parmesan Striped Bass
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1-2 pound(s) striped bass filet-trimmed and cut into serving size portions; - kosher salt; - black pepper; 4 tablespoon(s) butter; 2 tablespoon(s) white wine, dry-not cooking wine; 2 1/2 tablespoon(s) fresh grated parmesan cheese; 1 teaspoon(s) lemon zest, grated; 1/4 teaspoon(s) paprika

STRIPED BASS RECIPE | JUST A PINCH RECIPES

Striped Bass Recipe | Just A Pinch Recipes image

This recipe and this bass were both given to me by my husbands co-worker. I can honestly say that this is the best broiled filet of fish I ever ate!!! The butter, the wine, the lemon zest and the parmesan cheese all go so well with this fish! Thank you Jim Speer!!! I added my photo.

Provided by Lillian Russo @Lilliancooks

Categories Fish

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 8

Ingredients

1-2 pound(s) striped bass filet-trimmed and cut into serving size portions
- kosher salt
- black pepper
4 tablespoon(s) butter
2 tablespoon(s) white wine, dry-not cooking wine
2 1/2 tablespoon(s) fresh grated parmesan cheese
1 teaspoon(s) lemon zest, grated
1/4 teaspoon(s) paprika

Steps:

Sprinkle fish with salt and pepper on both sides and set aside.
Place just the butter, in shallow baking dish, large enough to accommodate all the fish.
Place the dish with the butter in a 375 degree oven til the butter browns.
Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack.
Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown.
To serve spoon butter/wine sauce over fish.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY RECIPE ...

Roasted Halibut With Lemons, Olives and Rosemary Recipe ... image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It’s a lighter main dish that won’t leave anyone hungry.

Provided by Melissa Clark

Total Time 10 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http//schema.org, Calories 270, UnsaturatedFatContent 6 grams, CarbohydrateContent 5 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 43 grams, SaturatedFatContent 1 gram, SodiumContent 651 milligrams, SugarContent 1 gram

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