28min
Baked, striped bass
Baked
beginnerBaked herb rockfish
A forgiving oven method that works for thick fillets and feeds a table without hovering over a pan.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Serves
- 4
Equipment
- Oven
Ingredients
- 1 1/2 lb thick fillets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp chopped parsley and dill
- 1 lemon, half sliced and half juiced
- Salt and black pepper
Method
- 1Heat the oven to 400°F and oil a baking dish.
- 2Place fillets in a single layer, skin side down if present.
- 3Drizzle with oil, lemon juice, garlic, herbs, salt, and pepper.
- 4Top with lemon slices and bake 14–18 minutes depending on thickness.
- 5Verify 145°F at the thickest point before serving.
Allergen notice
Contains fish. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate up to 2 days. This dish does not freeze well after cooking.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.