Lemon Garlic Striped Bass (Baked, Grilled, or Pan-Seared)
A flexible, Mediterranean-inspired striped bass recipe with lemon, garlic, olive oil, and herbs. Use fillets or a small whole fish, and cook it baked, grilled, or pan-seared for tender, flaky fish with a bright, buttery sauce.
Ingredients
- 1.5–2 pounds striped bass fillets skin-on for crispy skin, or skinless; or use a 2–2.5 lb whole striped bass
- 3 tablespoons extra-virgin olive oil good-quality, peppery if possible
- 2 tablespoons unsalted butter melted; or use extra olive oil for dairy-free
- 3 cloves garlic minced
- 2 tablespoons fresh lemon juice from about 1 large lemon, plus more to taste
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt use about 3/4 teaspoon if using very fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or 2 teaspoons fresh, finely chopped
- 1 teaspoon dried thyme or 2 teaspoons fresh, finely chopped
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 1/2 teaspoon smoked paprika optional, for color and subtle smokiness
- 1–2 tablespoons dry white wine or vegetable broth optional; especially for baked/oven-roasted version
- 1 lemon thinly sliced, for baking and serving
- additional fresh herbs (basil or dill) optional; to substitute for oregano/thyme
Instructions
- Pat the striped bass fillets very dry with paper towels so the marinade clings and the fish browns well. If using a whole striped bass, have it scaled and cleaned, then pat the cavity and exterior thoroughly dry.1.5–2 pounds striped bass fillets
- In a small bowl, whisk together the olive oil, melted butter, minced garlic, lemon juice, lemon zest, salt, pepper, oregano, thyme, parsley, and smoked paprika. Taste and add an extra teaspoon of lemon juice if you like it tangier.3 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 3 cloves garlic, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 tablespoons fresh parsley, 1/2 teaspoon smoked paprika
- Place the fish in a shallow dish or zip-top bag and pour the marinade over it, turning to coat all sides. Marinate fillets for 15–20 minutes at room temperature, or a whole striped bass for about 30 minutes, rubbing some marinade inside the cavity. Do not marinate much longer or the acidity can start to soften the flesh.1.5–2 pounds striped bass fillets
- For baked or oven-roasted striped bass: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a baking dish. Arrange the marinated fillets skin-side down, drizzle any remaining marinade over the top, and tuck lemon slices around and on the fish. Add a splash of white wine or broth to the pan if using. Bake for 10–14 minutes, depending on thickness, until the fish flakes easily and is just opaque in the center. For extra color, broil for 1–2 minutes at the end, watching so the garlic does not burn.1.5–2 pounds striped bass fillets, 1–2 tablespoons dry white wine or vegetable broth, 1 lemon
- For grilled striped bass: Preheat the grill to medium-high and oil the grates well. For fillets, place them skin-side down, close the lid, and cook for 4–5 minutes. Carefully flip and cook another 2–4 minutes, depending on thickness, until just cooked through. For a whole striped bass, stuff the cavity with lemon slices and herb sprigs and grill about 8–10 minutes per side. The fish should release easily from the grill when ready to flip; if it sticks, give it another minute.1.5–2 pounds striped bass fillets, 1 lemon, additional fresh herbs (basil or dill)
- For pan-seared striped bass with crispy skin: Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, place the fillets in the pan skin-side down and press gently with a spatula for the first 30 seconds for full contact. Cook without moving for 4–6 minutes, until the skin is deeply golden and crisp. Flip and cook 2–3 minutes more, until just cooked through, then spoon any pan juices over the fish.1.5–2 pounds striped bass fillets, 3 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter
- Striped bass is done when it flakes easily with a fork and looks opaque but still moist. If using an instant-read thermometer, aim for 130–135°F in the thickest part; the temperature will rise slightly as it rests.
- Let the fish rest off the heat for 3–4 minutes to allow the juices to settle. Garnish with additional chopped parsley and serve with the lemon slices and any pan juices spooned over the top.2 tablespoons fresh parsley, 1 lemon
Notes
VARIATIONS: Mediterranean striped bass – add cherry tomatoes, olives, and capers to the baking dish and roast together. Garlic herb butter version – replace olive oil with extra melted butter and add more parsley and some chives. Spicy lemon striped bass – add 1/2–1 teaspoon red pepper flakes or a spoonful of harissa to the marinade. Herbed panko-crusted – press seasoned panko onto the marinated fillets before baking for a crisp topping. Citrus & dill – use fresh dill and orange zest instead of thyme and oregano. Sheet pan dinner – add asparagus, thin potato slices, or green beans around the fish when baking. STORAGE: Refrigerate leftovers up to 2 days; freeze up to 2 months, tightly wrapped. Reheat gently at 300°F (150°C) for 8–10 minutes or in a covered skillet over low heat with a splash of broth or water. Avoid microwaving if possible. Make-ahead: Mix the marinade up to 2 days ahead; do not marinate the fish for more than about 30 minutes. NOTES: Thinner fillets cook quickly; start checking at 8 minutes in the oven. For pan-searing, a heavy stainless or cast-iron pan gives the best crispy skin. Light golden spots on the fish are desirable; if garlic starts to brown too fast, lower the heat or add a spoonful of broth.
Nutrition
Calories: 300kcal
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