Striped Bass reminds me so much of my childhood. My father would go out fishing in the Long Island Sound or in Oyster Bay every weekend to fish - well for enjoyment too. It was no surprise that we had fish for dinner almost every weekend. It was either flounder or fluke (I could never tell the difference), blue fish or striped bass depending on where he was fishing. My favorite by far and away was striped bass. It is delicate in both flavor and texture and no matter how you cook it, it is always flavorful. My favorite way to cook fish is roasting it whole. Just like a chicken, when you roast the fish whole and leave on the skin it results in a more flavorful and juicy fish. I stuffed this with lemon and dill and then served the fillets after de-skinning the fish with the cooked lemons on top and added fresh dill.
© 2020 Barbara Wrigley McDevitt ~ Southwest Florida Food Photographer