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Roasted Wild Striped Bass Recipe

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 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


  • 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.