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Whole Striped Bass on a Bed of Herbs

  • Author: Jaime Hartman
  • Total Time: 45 mins
  • Yield: 2-4 1x


You could make this dish with any whole mild tasting white fish.


  • 2 tablespoons melted coconut oil
  • 1 large onion, sliced thinly
  • 2 small (or 1 large) lemons, sliced thinly
  • 1 bunch of fresh parsley
  • 1 bunch of fresh oregano
  • 24 springs of rosemary
  • salt
  • 1 2-4 pound whole striped bass or other fish, scaled and gutted


  1. Preheat oven to 500 F.
  2. Spread about 1 tablespoon coconut oil in the bottom of a roasting pan or cookie sheet large enough to contain your fish.
  3. Make a bed of about half the herbs, onion slices, and lemon slices on the pan, mounding it high enough that the fish will not sit directly on the pan.
  4. Salt the fish inside and out and place it on top of the mound of herbs.
  5. Drizzle the remaining coconut oil on top of the fish, then pile it with the remaining herbs, onions, and lemons. Tuck a few of the aromatics inside the body of the fish.
  6. Cover the entire pan tightly with aluminum foil.
  7. Place pan in preheated oven and roast for 30-35 minutes.
  8. Let fish rest for about 10 minutes, then remove top layer of herbs and serve.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Cuisine: seafood