Ingredientes para Roasted Whole Striped Bass With Salmoriglio
- Thyme Leaves
- Oregano Leaves
- Fresh Parsley Leaves
- Garlic Cloves
- Extra Virgin Olive Oil
- Lemon, Zest Of
- Fresh Lemon Juice
- Salt and freshly ground black pepper to taste
- Striped Bass
- Thyme
- 2 bay leaves
- Lemon
- Red Onion
- Salt & Freshly Ground Black Pepper
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Cómo preparar Roasted Whole Striped Bass With Salmoriglio
- **Prepare the Salmoriglio:** In a medium bowl, combine the chopped parsley, oregano, mint, minced garlic, and extra virgin olive oil. Add the lemon zest and juice. Stir gently to combine. Refrigerate until ready to serve.
- **Preheat & Prep:** Preheat oven to 500°F (260°C). Grease a large baking sheet with olive oil.
- **Prepare the Fish:** Rinse the striped bass thoroughly and pat it completely dry with paper towels. Trim off any remaining fins.
- **Assemble the Baking Sheet:** Scatter the rosemary sprigs and bay leaves on the prepared baking sheet. Arrange half of the red onion slices in a single layer down the center of the pan. Place a row of lemon slices on top of the onions.
- **Place the Fish:** Place the striped bass on top of the onions and lemon slices. Season generously with salt and pepper.
- **Top the Fish:** Arrange the remaining onion slices over the fish. Drizzle the fish with olive oil and place one lemon slice on top.
- **Roast:** Cover the baking sheet tightly with aluminum foil. Bake for 20 minutes.
- **Check for Doneness:** Carefully remove the foil and check if the fish is cooked through by inserting a fork into the thickest part; the flesh should flake easily. If not cooked through, continue baking uncovered for a few more minutes, until done.
- **Serve:** Serve the roasted striped bass whole, with the prepared Salmoriglio sauce on the side. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
52g
Carbs
4g
