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Mediterranean Striped Bass


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  • 2 pounds striped bass fillets trimmed, and cut into serving-size portions
  • 4 tablespoons olive oil
  • 1 large onion chopped fine
  • 1 cup dry white wine
  • 1 cup water
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 2 tablespoons finely-chopped fresh parsley
  • 2 tomatoes peeled, chopped
  • 3 olives chopped
  • 4 bay leaves
  • 1/8 teaspoon thyme
  • 1/4 pound mushrooms sliced
  • Juice of 1/2 lemon


Servings 4


Step 1

Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving-size portions.

In a heavy saucepan, heat olive oil and onion and saute until onion is golden but not brown. Add garlic, tomatoes, olives, bay leaf, thyme, mushrooms, wine, water, salt, pepper and lemon juice. Simmer for approximately 20 to 25 minutes.

Place the trimmed fish portions in a baking dish. Pour Mediterranean sauce over the fish. Bake in a preheated 375 degree oven for 15 minutes. Serve immediately.

This recipe yields 4 to 6 servings.

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