Whole Roasted Striped Bass

Spain's most prestigious region for red and white wine

Chilled Verdejo

Whole Roasted Striped Bass

Beautiful Fish Served Whole

Recipe

Nothing goes better with crispy, skin on fish, then a couple bottles of your favorite Rueda Verdejo!

Buen Provecho!

Chilled Verdejo

Please visit Pacifico Aquaculture for more Recipes

There is nothing we love more at Pacifico than seeing our beautiful fish served whole. The skin is especially delicious served crispy as the meat turns out moist and juicy. For ease of serving, score the fish on the diagonal making three slices per fish on each side. That way once cooked, you will be able to gently lift each piece off of the body. Start your adventure with a trip to Whole Foods, pick up skin on fish, and a couple bottles of your favorite Rueda Verdejo!

Serves 2

INGREDIENTS

1 lemon, sliced
1 2-2.5 pound whole Pacifico True striped bass, cleaned, scored to bone in 3 places on each side
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 large garlic clove, sliced
6 fresh tomatillos, peeled
1/4 cup Italian Parsley, chopped
DIRECTIONS
Preheat your broiler to high, positioning the rack 10 inches below the heat. Line jelly roll baking sheet with foil. Place fish on foil. Sprinkle inside and out with salt and pepper. Place the lemon slices and garlic into the cavity. Drizzle the olive oil and lemon juice over the fish.
Place the tomatillos on the baking sheet. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Remove from the oven and sprinkle with the chopped parsley. If desired, serve fish with warm tortillas, grilled corn, salsa, and cilantro.

ALL

TEMPRANILLO

VERDEJO

ALL

TEMPRANILLO

VERDEJO

Chilled Verdejo