Whole Roasted Striped Bass – A Flavorful One-Pan Dinner
Roasted wild striped bass is one of those dishes that feels fancy but is surprisingly easy to prepare. The fish does most of the work—you just help it shine.
This version leans into fall flavors with a splash of pumpkin seed oil and a few sprigs of fresh tarragon. If you can’t find pumpkin seed oil, no stress—olive oil works great. But the nutty, earthy notes of the pumpkin seed oil really do bring something special, especially with Halloween right around the corner.
You’ll stuff the cavity with lemon and herbs, then roast it on a bed of sliced eggplant, shallots, and briny olives. A pour of white wine keeps everything juicy and fragrant.
The result? Crispy skin, flaky fish, and vegetables that soak up all those good pan juices. It’s colorful, flavorful, and satisfying without being heavy. Perfect for a fall dinner that feels effortless but looks impressive. Let’s roast.
Roasted Wild Striped Bass Recipe
Ingredients
- 2 tablespoons pumpkin seed oil olive oil will work fine but it is close to Halloween
- 1 lemon cut in half (don't worry you'll use both halves)
- 2 pounds wild striped bass whole and cleaned
- 4 sprigs fresh tarragon 3 for stuffing the striped bass cavity and one for mincing
- salt & freshly ground pepper to taste
- 1 medium eggplant cut into ¼ inch slices across
- 3 large shallots sliced
- 12 kalamata olives pitted and cut in half
- ½ cup dry white wine
Instructions
- Preheat your over to 425° F.
- If your fishmonger did not thoroughly clean the fish cavity, I recommend you give it a good cleaning, making sure to remove any blood that may be present. Of course, you will want to scale the fish too if that wasn't done.
- Combine the juice from half of the lemon with the pumpkin seed oil and rub all over the fish inside and out.
- Season with salt and freshly ground pepper, and place three of the tarragon sprigs inside the bass cavity.
- In a roasting pan big enough to hold the fish, line the bottom of the pan with the sliced eggplant. Then, add the sliced shallots. Add the wine to the pan, and then the wild striped bass.
- Place the olives and lemon slices on top of the fish.
- Sprinkle with the minced tarragon, and roast in the oven for 25 - 30 minutes until the fish reaches an internal temperature of approximately 135° F. - 140° F. The flesh should be opaque and flake easily.
Side Dishes That Pair Well With the Striped Bass
| Side Dish | Description | Why It Works |
|---|---|---|
| Couscous | Light, fluffy grains tossed with parsley, mint, and a squeeze of lemon. | Soaks up the pan juices beautifully and adds a fresh, herbal contrast. |
| Roasted Potatoes | Crisp on the outside, creamy inside, with rosemary or thyme. | Earthy and comforting without overpowering the fish; great textural balance. |
| Wilted Greens with Garlic | Sautéed spinach or Swiss chard with olive oil and garlic. | Adds a touch of bitterness and brightness that pairs well with the rich, roasted vegetables. |
| Fennel & Citrus Salad | Shaved fennel with orange segments and lemon vinaigrette. | Bright, crunchy, and refreshing—a cool counterpoint to the warm, savory bass. |
| Grilled Polenta Cakes | Seared rounds of creamy polenta with a crisp crust. | Mild and buttery, they hold their own without stealing the spotlight. |
| Crusty Sourdough Bread | Rustic, chewy bread with a golden crust. | Perfect for mopping up that lemony, winey, olive-rich sauce left in the roasting pan. |
| Charred Broccolini | Quick-grilled or roasted broccolini with a squeeze of lemon. | Bitter and crisp with a touch of smoke; complements the fish's clean flavor and lemon notes. |
Get to Know Your Fishmonger
I’m sure Andy is great with all his customers, but the fact that I take the time to say hello every week and ask questions goes a long way to making sure I get his complete attention. When I ask him what’s really fresh each week, he doesn’t point me to the most expensive piece of fish but directs me to something just off the boat.
If I’m looking for a bargain, he is quick to come up with something like the striped bass.
What really impressed me is how he offered to pack the fish in ice in case I was going to be doing more shopping. I didn’t ask; he just offered. You should never hesitate to ask your fish person to do the same if you are going to be out and about. Fish is expensive and you want to keep it as fresh as possible.
A little ice costs them very little and the service will keep you coming back. As a back-up plan, always bring a small cooler and some ice packs with you on your trips to the seafood market.
Tarragon
Did you know tarragon is in the sunflower family? It has a bittersweet flavor and smells a lot like licorice.
The flavor intensifies when heated, so be careful how much you use. Most of us have heard of tarragon infused oil or tarragon chicken but it is also good with fish, rabbit, veal, pork and potatoes.
I will tell you 1 tablespoon of fresh tarragon = 1 teaspoon of dried but for this dish try to use fresh only. It really makes a huge difference in flavor, because the oils in dried tarragon dissipate and mellow.
Presentation
I suppose in a restaurant they would serve this dish table-side whole and have the waiter remove it from the bone in perfect portions. I’m not that good, so I am asking for any suggestions on alternative ways to serve the fish at home.
After I let the fish rest for a few minutes, I removed it from the pan and took out the backbone in one fell swoop. There were still some rib bones left, which were not a problem for my wife or me, but even microscopic bones would be enough to cause my girls to stop eating.
You can be sure I was careful to serve them only boneless pieces!
I cut the fish in half following the backbone line, removed bone-free pieces for the girls, and served the rest to my wife and myself. I served the fish on a bed of couscous and topped it with a few olives.
I served the eggplant and shallots on the side. A drizzle of pan juices over the fish finished the plate. Everyone loved the fish, and I can’t wait to try it again with some other ingredients.
I used shallots and eggplant but onion and yellow squash would have worked and I encourage you to try ingredients you enjoy and would like to serve with this dish.
One Response
FABULOUS recipe! we didnt have olives so we subsituted capers, and we didnt have shallots so we subsituted a white onion. the fish had already been flieted so we cooked the eggplant for 15 mins before adding the fish. was really great flavor.