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Striped Bass with Crispy Spuds

3 TBSP extra-virgin olive oil
16 boiled potatoes
Salt and pepper
4 striped bass fillets, skin on, 6 oz. each
12 roasted tomato halves

Preheat oven to 475 degrees.

Lightly oil a rimmed baking sheet.

Smash each potato with the base of your palm and place on sheet.

Drizzle with 2 TBSP of oil; season with salt and pepper.

Roast until crisp, about 20 minutes.

Roast tomato halves, about 10 minutes, watch closely.

Meanwhile, score fish skin in a few places; season with salt and pepper.

In a large nonstick skillet, heat 1 TBSP of oil over medium-high heat.

Add fish, skin side down; cook until browned and crisp, 6 to 8 minutes.

Reduce heat to medium; flip fish and cook until opaque, 2 to 4 minutes.

Serve fish with potatoes, tomatoes and your favorite sauce.

Serves 4.

Coastal Fisherman Merch
CF Merch



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