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fasteasyfresh whole striped bass with lemon and mint
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Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.
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A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.
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This zingy sauce works with whatever jam you have.
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For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.
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Articles
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Opposites attract in this dish of black bass with rosemary, olives, and orange juice
Ann Mah
Cooking
It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.
Chris Morocco
Cooking
Crunchy coleslaw, a customizable batch cocktail, sticky-sweet ribs, and more.
Editors of Bon Appétit
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
Culture
I have to confess that I had never cooked striped bass before—in fact, I don't think I had ever eaten it prior to this recipe.
Chris Hall
Videos
(84)
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Beach Plum Inn's Lee Desrosiers shows us how to fillet a striped bass.
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she prepares her coconut and lemongrass braised short ribs.
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.
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Try our amazing sweet and sour pork tenderloin recipe.