NEW YORK'S SEAFOOD COUNCIL: STRIPED BASS RECIPES

Parmesan Striped Bass
Serves 2

Ingredients

Method

1 lb.

Striped Bass fillet, trimmed and cut into serving size portions

Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions. Sprinkle fish with salt and pepper and set aside. Place butter or margarine in a shallow baking dish. Heat in a 375°F oven until brown. Place fish in the hot butter and bake for 10 minutes. Sprinkle with lemon juice, wine, Parmesan and paprika. Broil for 2 to 3 minutes until Parmesan bubble and begins to turn brown.

1/2 tsp.

Salt

1/4 tsp.

White pepper

4 tbsp.

Butter or margarine

2 tbsp.

White wine

2 1/2 tbsp.

Parmesan cheese, freshly grated

1/4 tsp.

Paprika

Adapted from a recipe from the North Carolina Sea Grant Program

Ingredients		Method
1 lb.	Striped Bass fillet, trimmed and cut into serving size portions	Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions. Sprinkle fish with salt and pepper and set aside. Place butter or margarine in a shallow baking dish. Heat in a 375°F oven until brown. Place fish in the hot butter and bake for 10 minutes. Sprinkle with lemon juice, wine, Parmesan and paprika. Broil for 2 to 3 minutes until Parmesan bubble and begins to turn brown.
1/2 tsp.	Salt
1/4 tsp.	White pepper
4 tbsp.	Butter or margarine
2 tbsp.	White wine
2 1/2 tbsp.	Parmesan cheese, freshly grated
1/4 tsp.	Paprika