History:
This fish became popularized through the early American colonists and was a likely staple during the first Thanksgiving. The Plymouth Colony in MA consumed this fish as a key to their diets as well as an element to fertilize their crops due to its high availability and cutability. Plymouth was the first American colony to establish a sustainable free school of this fish for their use. One of the first records of the fish states: “One of the best fishes in the Country . . . a delicate, fine, fat, taste fish....” (1634 William Wood ‘New England Prospect on Striped Sea Bass’)
Ingredients:
Sea Bass (gutted)
Dill Bundle
Cilantro Bundle
1 Lemon
Salt and Pepper to taste
1 Tbs Butter
White wine (half a glass)
Brut Champagne (1 flute)
Directions:
This is a SIMPLE and EASY recipe you can do with any white fish! First, let the fishmonger from your local store do the dirty work (how to gut a whole fish is a whole other video in itself). Bring home your nicely gutted fish and be happy you did not have to play surgeon for dinner. Stuff the belly of the fish with the parsley, dill, and lemon wedges. Coat the skin with salt and pepper. In a baking sheet place the fish in aluminum foil and add the wine and champagne (and take a sip for yourself!) also, add a healthy dollop of butter to keep it moist and flavorful.
Bake in the oven at 400-degrees Fahrenheit for 30-40 minutes depending on the size of your fish. To test if it is done, take a fork and lightly poke at the fish fillet, if it slightly flakes, take it out of the oven.
Serve immediately, as fish-gone-cold after it was baked in the oven, is for a chef: NO.
Official Statement:
Today you have striped sea bass baked with white wine, champagne, and butter.
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