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Baked Striped Bass with Garlic and Rosemary

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4 whole – 1 pound striped bass, scaled, cleaned and rinsed in salt water
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, sliced
4 rosemary branches
8 sprigs Italian parsley whole basil leaves
4 lemon slices, 1/4 inch thick
2 tablespoons chopped fresh basil
1/2 cup chicken stock – see link
1/2 cup clam juice
1/2 cu dry white wine
1 tablespoon cornstarch mixed with 2 tablespoons clam juice


If you can not find striped bass, Nick Stellino suggests substituting whole rockfish or red snapper. They will be larger than the bass so you will only need one 3 1/2 - 4lb fish to serve 4 people.

  • Preheat the oven to 500ºF.
  • Season the fish inside and outside with 1/4 teaspoon each of the salt and pepper.
  • Stuff each fish with 1 sliced garlic clove, 1 rosemary branch, 2 sprigs of parsley, 2 basil leaves and 1 lemon slice.
  • Place the fish in a greased 11 x 13 inch baking pan.
  • Add the rest of the ingredients, except the cornstarch mixture, to the dish and bake on the oven, uncovered, for 15 - 20 minutes, turning once.
  • Transfer the cooked fish to a serving platter and keep warm.
  • Pour the cooking juices into a saucepan, bring to a boil and add the remaining salt and pepper.
  • Remove the pan from the heat add the cornstarch mixture, return to the heat and cook, stirring, until thickened, about 30 seconds.
  • Pour a little of the sauce over the fish and serve the rest on the side.

Serves 4

Adapted from Nick Stellino's Glorious Italian Cooking: G.P. Putnam's Sons; Copyright 1996 West 175th Enterprises, Inc. -
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