Striped Bass Recipe

Captain Doug’s Striped Bass with Butter and Parmesan

The number one question that we get asked all the time on St. Pete is, “What’s the best way to cook these“? This is a really easy and super delicious recipe for Striped Bass. The key is to start with fresh striper fillets. The fresher the better. Smaller fish actually tastes better than really big ones but be careful not to take any fish smaller than the legal size limit.

You’ll want to have the filets trimmed and skinned for this recipe. If you’ve been out on a charter, most mates will leave the skin on so you’ll have to request that they skin the fillet for you. If they don’t, no worries. It’s not difficult to skin the fillets yourself if you have a good fillet knife.

Time to prepare:

Total time, including prep time is about 30 – 35 minutes. Serves 4 people.

Ingredients:

• 1 – 2 lbs. of fresh, skinned, striper filet. Carefully cut into equal serving sizes (about 1/2 lb. per person).
• 1/4 teaspoon sea salt (or to taste).
• 1/4 teaspoon fine ground black pepper (or to taste).
• 4 tablespoons of unsalted butter.
• 1/4 teaspoon paprika. (If you prefer something with a little more kick, use smoked paprika.)
• 1/4 teaspoon of fresh parsley.
• 1/4 teaspoon of fresh dill.
• 4 tablespoons of fresh grated parmesan cheese.
• 4 or 8 super thin slices of fresh lemon. (to taste)
• 1 glass of white wine. This is just for the chef because you’re doing all the work.

How to prepare:

• Preheat your oven to 375°.
• Season the filets with the salt and ground pepper on both sides and set aside.
• Using a baking pan large enough for all of the fillets, add the butter, dill and parsley to the pan.
• Place the baking pan on the middle rack of your oven until the butter is melted to a golden brown.
• Add the fillets, coating each side in the melted butter, dill and parsley.
• Cook the fish for 10 minutes and remove from the oven.
• Sprinkle the fish fillets with the parmesan cheese and paprika.
• Place a lemon slice on each piece of fish. Use either one or two slices per fillet depending on your taste.
• Return the dish to the oven and broil on the top rack at 500° for 2-3 minutes or until the cheese begins to brown.
• Spoon juices over the fillets and serve.

Side dishes for this striped bass recipe:

This dish will go very well with fresh asparagus spears and fingerling potatoes along with a fresh garden salad. Here’s a helpful link to a quick YouTube video from Jamie Oliver on how to skin your fillets.

Enjoy and until next time, tight lines and smooth seas. Book your next fishing trip with us!