Level: Intermediate (or expert?)
Time : 45 mins
Cook Time : 25 mins
Prep Time : 20 mins
Yield: One roasted striped bass
Chef Anthony LoPinto, a master of wood-fired cooking, showcases his expertise with a simple yet effective approach to striped bass. His recipe, which brings out the fish’s mild flavour and flaky texture, is a must-try for wood-fired cooking enthusiasts, inspiring them to learn from his experience.
Ingredients:
- 1 whole striped bass (about 2-3 pounds), scaled, cleaned, and gutted
- 2 to 3 tablespoons of olive oil
- 1 sliced lemon
- 2 to 3 cloves of minced garlic
- Fresh herbs
- Salt and pepper for seasoning
Directions:
Step 1: Preheat the Oven - First, start your wood-fired oven and let it heat to 400–450°f. A reliable oven like the Largo Wood-Fired Oven is great for cooking whole fish evenly, especially for recipes like this. If you don't have access to this specific oven, any wood-fired oven with even heat distribution will work well.
Step 2: Prepare the Fish - Scale, gut, and rinse the bass well. Remove the gills and trim the fins, as they tend to burn in the oven. Rinse the striped bass under cold water and pat it dry with paper towels. Make three diagonal slashes on each side of the fish to help it cook evenly, but don’t cut all the way through.
Step 3: Season the Fish - Apply olive oil all over the fish, inside and out. Sprinkle salt and pepper everywhere, even in the slits. Put lemon slices, chopped garlic, and fresh herbs inside the fish. Add a sprinkle of olive oil on top.
Step 4: Prepare the Baking Tray - Place the fish on a baking sheet, covering the baking rack or in your skillet.
Step 5: Roast the Fish - Place the fish in the wood-fired oven and roast for about 20–25 minutes. Turn the fish over about halfway through cooking to ensure even roasting on both sides. You’ll know it’s close to done when the flesh turns opaque and flakes easily with a fork.
Step 6: Check for Donenessb - For perfect results, use a Stainless Steel Thermometer to check the internal temperature. The thickest part of the fish should reach 145°F.
Step 7: Serve - Carefully remove the fish from the oven and let it rest for a few minutes. Just before serving, drizzle with a bit of extra olive oil and a squeeze of fresh lemon juice.
Chef’s Tips for Perfect Wood-Fired Bass
- Always scale, gut, and clean the striped bass before cooking. Be sure to remove the gills and trim the fins, as they tend to burn in a hot wood-fired oven.
- To help the fish cook evenly and absorb more flavor, make a few shallow slits along both sides.
- Season the cavity generously with salt, pepper, fresh garlic, thyme, and lemon slices. For extra aroma, while roasting, tuck a few lemon wedges and herb sprigs near the head of the fish.
- Turn the fish halfway through the cooking time to ensure even roasting.
Looking for more wood-fired seafood ideas? Don't miss out on our Lemon Garlic Red Snapper Recipe. It’s bursting with zesty flavour and uses a technique similar to that of garlic, lemon, and herbs. Explore more recipes and let your wood-fired cooking adventures begin!
