Delicious Baked Striper Recipe: An Easy Guide to Flaky Striped Bass
There’s nothing quite like the excitement of a fresh catch, especially when it sparks a culinary adventure right in your kitchen. This past ice fishing season, my youngest son, Dominic, and his dad brought home a dozen small striped bass, setting me on a quest for the perfect baked striper recipe. These weren’t your average market-sized fillets; they were small, about seven inches each, promising delicate flavors if prepared correctly.
Armed with a handful of fresh striped bass fillets, a bit of online research, and a helpful tip from my good friend Suzanne, I crafted an impromptu recipe using ingredients readily available in my pantry. The result? A surprisingly delightful dinner of baked striped bass, perfectly complemented by skillet-fried potatoes and roasted Brussels sprouts. What truly sealed its success was the endorsement from my husband, who is typically quite particular about seafood. His enjoyment spoke volumes!
Understanding Striped Bass: The Star of Our Dish
Striped bass, often simply called “striper,” are a popular game fish known for their distinct lateral stripes and delicious, firm, yet flaky white flesh. They are found along the Atlantic coast of North America and can vary significantly in size. The smaller, pan-sized fish, like the ones my son caught, tend to have a milder flavor and cook very quickly, making them ideal for a simple baked preparation.
When cooking striped bass, especially smaller fillets, the key is to enhance their natural flavor without overpowering them. A straightforward preparation, focusing on fresh herbs, a hint of citrus, and rich butter, allows the delicate taste of the fish to truly shine. Baking is an excellent method as it ensures even cooking and helps maintain the fish’s moisture, resulting in a perfectly flaky texture.
An Adaptable “Eyeball” Recipe for Your Catch
This recipe isn’t about precise measurements but rather a flexible approach, allowing you to adapt it based on the size and quantity of your fillets, and your personal taste preferences. This “eyeball” method is particularly useful when dealing with varying sizes of fish, as the cooking time and seasoning can be adjusted on the fly. Don’t be afraid to trust your instincts and tailor the flavors to your liking!
Flavorful Seasonings: A Personal Touch
While I used some fantastic dried garlic seasoning (specifically, Garlic Garlic from Tastefully Simple) for this recipe, you are welcome to use your favorite dried garlic blend or even fresh minced garlic. The goal is to infuse a savory base note into the fish. Fresh chives add a mild oniony zest and a beautiful green fleck, enhancing both the taste and presentation. Salt and freshly ground black pepper are essential to season the fish thoroughly, bringing out its best qualities.
A note on seasonings: I genuinely enjoyed using the Tastefully Simple products in this instance. This isn’t a sponsored review, but merely a testament to their quality. If you ever have the chance to try them, I recommend it!
Baked Striper (Striped Bass) Recipe
Ingredients
- Striper fillets, skin removed
- Dried garlic seasoning (e.g., Garlic Garlic from Tastefully Simple)
- Freshly chopped chives
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, cut into small pieces
- Half of a lemon
- 1 medium onion, cut into thin rings
- Canola oil for searing (or other high-heat cooking oil)
- Cooking spray for the baking pan
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 400°F (200°C). Lightly spray a 13×9 inch baking pan with cooking spray. Arrange the onion rings evenly across the bottom of the pan to create a flavorful bed for the fish.
- Prepare and Sear the Fish: Rinse the striper fillets under cold water and pat them thoroughly dry with paper towels. Drying the fish is crucial for achieving a nice sear. In a cast-iron skillet (or another heavy-bottomed pan), heat a small amount of canola oil over medium-high heat until shimmering. Sear both sides of the fillets for 1-2 minutes per side until lightly golden. This step adds a delicious crust and locks in moisture. Carefully transfer the seared fillets onto the bed of onion rings in your prepared baking pan.
- Season and Bake: Generously sprinkle the fillets with dried garlic seasoning, chopped chives, salt, and freshly ground black pepper. Distribute the small pieces of unsalted butter evenly over each fillet. Finally, squeeze the juice from half a lemon all over the fish. This adds bright acidity and keeps the fish moist.
- Bake to Perfection: Place the baking pan in the preheated oven and bake for approximately 15 minutes, or until the fish turns opaque white and flakes easily with a fork. Cooking time may vary depending on the thickness of your fillets. Avoid overcooking to maintain tenderness.
Perfect Pairing: Skillet Fried Potatoes
A simple yet satisfying side dish, skillet-fried potatoes, complements the delicate flavor of the baked striper beautifully. Because fish cooks quickly, it’s best to get a head start on the potatoes.
Skillet Fried Potatoes Recipe
Ingredients:
- 3-4 medium potatoes, peeled and cubed
- Half a small onion, diced
- 1-2 tablespoons canola oil
- 2 tablespoons unsalted butter
- Dried Tomato & Garlic Pesto Mix (or your favorite seasoning blend like paprika, onion powder, and dried parsley)
- Salt and pepper to taste
Instructions:
- Pre-cook Potatoes: Peel and cube the potatoes into small, even pieces. To speed up cooking and ensure they are tender, microwave the cubed potatoes for about 6-7 minutes, or until partially cooked but still firm. This step is a game-changer for crispy skillet potatoes!
- Sauté Aromatics: In the same cast-iron skillet you used for searing the fish (or a clean one), add a tablespoon of canola oil. Once hot, add the diced half onion and sauté until softened and translucent, about 3-5 minutes.
- Fry Potatoes: Add the partially cooked cubed potatoes to the skillet with the onions. Sprinkle generously with Dried Tomato & Garlic Pesto Mix (or your chosen seasonings), salt, and pepper. Toss to coat. Fry the potatoes over medium-high heat, stirring occasionally, until they start to brown and crisp up on both sides. This usually takes about 10-15 minutes.
- Finish with Butter: Once the potatoes are nicely browned and tender, add the 2 tablespoons of unsalted butter. Stir until the butter melts and coats the potatoes, adding an extra layer of richness and flavor.
Serving Suggestions & Variations
This baked striper recipe is incredibly versatile. Beyond the skillet potatoes and Brussels sprouts, here are a few other ideas:
- Roasted Asparagus: Toss asparagus spears with olive oil, salt, pepper, and a squeeze of lemon, then roast alongside the fish for the last 10-12 minutes.
- Quinoa or Rice Pilaf: A light grain provides a wonderful base for absorbing the fish’s buttery, lemony juices.
- Fresh Garden Salad: A crisp green salad with a vinaigrette offers a refreshing contrast.
- Herb Variations: Experiment with different fresh herbs like dill, parsley, or thyme instead of or in addition to chives.
- Spice it Up: Add a pinch of red pepper flakes for a subtle kick.
Tips for Success
- Pat Dry is Key: Always pat your fish fillets completely dry before seasoning and searing. This ensures a better sear and prevents steaming.
- Don’t Overcrowd: When searing, make sure not to overcrowd your skillet. Cook in batches if necessary to allow proper browning.
- Check for Doneness: Fish is done when it flakes easily with a fork and is opaque throughout. Overcooked fish can become dry and tough.
- Adjust Seasoning: Since this is an “eyeball” recipe, taste and adjust seasonings as you go.
Frequently Asked Questions (FAQs)
What does striped bass taste like?
Striped bass has a mild, sweet flavor with firm, flaky white flesh. It’s not overly “fishy,” making it a great option for those who are new to eating seafood or prefer lighter fish flavors.
Can I use frozen striped bass fillets?
Yes, you can use frozen striped bass fillets. Ensure they are thoroughly thawed in the refrigerator overnight or under cold running water before preparing. Pat them very dry to remove excess moisture.
How do I know when the fish is cooked through?
The fish is cooked when it’s opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C). For small fillets, this often happens quickly, so keep a close eye on them to prevent overcooking.
What can I substitute for chives?
If you don’t have fresh chives, you can use finely chopped green onions (scallions), fresh parsley, or a tiny pinch of dried chives. For a different flavor profile, fresh dill also pairs wonderfully with fish.
Can I prepare this recipe on a grill?
While this recipe is designed for baking, you could adapt it for grilling. Place the seasoned fillets in a foil packet with the onions, butter, and lemon slices, and grill over medium heat until cooked through. This method keeps the fish moist and infused with flavor.
More Salmon and Fish Recipes
If you love seafood, be sure to explore these other delicious recipes:
- Fish Chowder
- Salmon Tacos
- Skillet Broiled Cod
- Beer Battered Fish
- Sheet Pan Salmon Dinner
- Dijon Lemon Caper Salmon
- Baked Salmon
Baked Striper (Striped Bass)
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- striper filets no skins
- dried garlic seasoning I used Garlic Garlic from Tastefully Simple
- chopped chives
- salt
- freshly ground black pepper
- 3 tablespoons unsalted butter cut into small pieces
- half of a lemon
- 1 medium onion cut into rings
Instructions
-
Preheat oven to 400 F. Spray a 13 x 9 pan with cooking spray. Line the bottom of the pan with onion rings.
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Rinse the striper filets and pat dry. Sear both sides of the filets in hot canola oil in a cast iron skillet, then place filets on the bed of onions.
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Sprinkle the filets with garlic seasoning, chopped chives, salt and pepper to taste. Put the butter bits over the filets then squeeze the juice from the half a lemon all over the filets. Place in the oven and bake for 15 minutes or until white and flakey.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Final Thoughts and Encouragement
This baked striper recipe is a testament to how simple ingredients and a fresh catch can transform into an extraordinary meal. It’s perfect for weeknights, special occasions, or whenever you’re craving a light yet incredibly flavorful fish dish. The combination of succulent, flaky fish with the crispy, savory potatoes and tender Brussels sprouts creates a balanced and utterly satisfying meal.
We hope this detailed guide encourages you to try preparing your fresh catch, or even store-bought fillets, with confidence. This recipe proves that you don’t need complex techniques or exotic ingredients to create something truly delicious that will impress even the pickiest eaters at your table.
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