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Striped Bass with Oysters and Herbs

  Striped bass 4 Pound (1 Fish)
  Butter 1⁄4 Cup (4 tbs), melted
  Soft white bread crumbs 2 Cup (32 tbs)
  Dried marjoram 1⁄8 Teaspoon
  Minced parsley 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Cayenne pepper To Taste
  Thin salt pork slices 2
  Oysters 1 Cup (16 tbs)

1. Have the fish cleaned but have the head and tail left intact.
2. Preheat oven to hot (400° F.).
3. In a skillet heat the butter and lightly brown the crumbs in it. Add the marjoram, parsley, salt, pepper and cayenne and mix. Stuff the fish loosely with the mixture and close with skewers and string.
4. Line a pan with foil, grease the foil, place the fish on it and arrange the salt pork on top. Bake, uncovered, until the fish flakes easily when tested with a fork, thirty to forty minutes. Using the foil as handles, transfer the fish to a heated platter. Garnish with oysters that have been simmered in their juices one minute.

Recipe Summary

Difficulty Level: 
Side Dish
Dry Curry
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 444 Calories from Fat 146

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 284.3 mg94.8%

Sodium 437.9 mg18.2%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.66 g2.6%

Sugars 1.1 g

Protein 60 g119.4%

Vitamin A 22.3% Vitamin C 16.8%

Calcium 8.4% Iron 31.3%

*Based on a 2000 Calorie diet

Striped Bass With Oysters And Herbs Recipe