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Indian-Spiced Roasted Striped Bass

  • SERVINGS: 4

  1. 2 teaspoons coriander seeds
  2. 2 teaspoons fennel seeds
  3. 1 teaspoon cumin seeds
  4. 2 teaspoons kosher salt
  5. 1 teaspoon freshly ground pepper
  6. 1 stalk fresh lemongrass, inner bulb only, minced (optional)
  7. 2 teaspoons finely chopped garlic
  8. 4 whole striped bass (1 1/2 pounds each), pan-dressed
  9. Olive oil spray
  10. 4 rosemary sprigs
  11. 12 thin lemon slices, cut in half, plus lemon wedges, for serving
  1. Preheat the oven to 500°. In a skillet, toast the coriander, fennel and cumin seeds over high heat, stirring, until the spices are lightly browned, about 2 minutes. Transfer to a plate and let cool. Scrape the spices into a spice grinder, add the salt and pepper and grind to a powder. Transfer to a small bowl and stir in the lemongrass and garlic.
  2. Using a sharp knife, make three 1/2-inch-deep diagonal slits in both sides of each fish. Spray olive oil spray on both sides of the fish. Rub the cavities with half of the spice mixture and tuck a rosemary sprig in each one. Rub the remaining spices onto the skin and into the slits. Tuck a lemon slice into each slit and let the fish marinate at room temperature for 30 minutes.
  3. Transfer the fish to a large, rimmed nonstick baking sheet and spray lightly with olive oil on both sides. Bake the fish for 20 minutes, or until the flesh flakes with a fork. Serve 1 fish per person, with lemon wedges.
Notes One Serving Calories 300 kcal, Total Fat 7.7 gm, Saturated Fat 1.6 gm, Protein 52 gm, Carbohydrates 3 gm.

Suggested Pairing

A smooth Chardonnay from Napa Valley without much oak will round out the slightly sour and pungent herbs and spices that flavor the fish.