Striped Bass with Lemons, White Wine & Capers

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Careful and responsible fishing has brought this firm-textured fish back to its rightful place on the table.

SERVINGS
4

COOK TIME
25

TOTAL TIME
40

INGREDIENTS
1 large lemon
1 whole wild striped bass (about 3 pounds), cleaned
3 cloves garlic, sliced
1/4 cup dry white wine
2 tablespoons olive oil
2 tablespoons capers, drained
1 tablespoon Dijon mustard
1/4 teaspoon dried or 1 teaspoon chopped fresh tarragon leaves plus additional for garnish
Ground black pepper

PREPARATION
1. Preheat oven to 425 degrees F. Cut lemon in half; cut 1 half into 4 slices. Set aside remaining half. Rinse fish inside and out with cold running water; pat dry with paper towels. Make 3 diagonal slashes on each side of fish, cutting almost to bone.

2. Cut 2 sheets of foil, each 8 inches longer than length of fish. Place 1 sheet of foil in 15 1/2" by 10 1/2" jelly-roll pan, allowing ends to extend over sides of pan. Place fish lengthwise in center of foil in pan. Place lemon and garlic slices in fish cavity. Squeeze remaining lemon over fish.

3. In small bowl, whisk wine, olive oil, capers, Dijon, tarragon, and 1/4 teaspoon pepper until blended. Drizzle half of wine mixture into fish cavity; drizzle remaining wine mixture over fish, rubbing mixture into skin and slashes.

4. Place second sheet of foil on top of fish. Crimp edges all around to seal completely. Bake fish 25 to 30 minutes.

5. Before serving, with kitchen shears, cut opening in packet to let steam escape, then carefully pull back foil. With 2 wide spatulas, transfer fish to platter. Pour juices in foil over fish. Garnish with fresh tarragon.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 215
Total Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 117 mg
Sodium: 250 mg
Carbohydrates: 2 g
Fiber: 0 g
Protein: 27 g

Originally published in

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