Some recipes for striped bass include grilled versions from Food and Wine and Martha Stewart, a seared entry from Anne Burrell and a roasted option from Bon Appetit. The fish accommodates most methods of cooking, including frying, grilling, poaching and roasting.
Prepare the Food and Wine recipe by mincing 2 shallots, 3 tablespoons chives, 2 tablespoons flat-leaved parsley and 1 tablespoon each thyme and lemon zest. Combine the herbs with 1 1/2 cups extra-virgin olive oil and 1 cup sparkling wine. Reserve 1/3 of the mixture for serving and pour the rest over 6 fillets placed in a glass baking dish. Turn the fish to coat, refrigerate for 30 minutes, and bring back to room temperature for 10 minutes. Grill the bass for four minutes per side, and serve with the reserved marinade.
The Martha Stewart recipe is similar, using 1/4 cup oil, 3 tablespoons fresh lemon juice, 2 smashed garlic cloves, 1/8 teaspoon pepper, and thyme or oregano. After chilling the fish in the marinade for 30 minutes, grill it skin side down until it crisps. Flip and heat an additional five to six minutes until cooked through. Serve garnished with chives and lemon wedges.
Anne Burrell's recipe uses an unusual method to sear the bass. Coat the inside of a sauté pan and the outside bottom of a smaller pan with olive oil. Fry the fish skin side down in the larger pan, using the smaller pan to flatten the surface. After five minutes, remove the top pan and flip the fish over to cook an added two to three minutes. Serve with asparagus, fava beans, sugar snap peas, garlic and morel mushrooms in stock.
Bon Appetit's recipe fries the fish and then roasts it with fennel bulbs, onions, tomatoes and olives.