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Mariner's Menu

Baked Striped Bass in White Wine


  • 1 ½ pounds striped bass fillets
  • salt
  • pepper
  • 2 tablespoons fresh lemon juice, divided
  • ½ cup chopped onion
  • ½ cup dry white wine
  • 2 ½ tablespoons butter
  • ¼ cup water
  • ½ cup chopped fresh mushrooms
  • 1 tablespoon chopped parsley
  • 1 teaspoon minced garlic
  • ⅛ teaspoon dried marjoram
  • ⅛ teaspoon dried thyme
  • ⅛ teaspoon cayenne pepper

Preheat oven to 450° F.

Sprinkle fish with salt, pepper and 2 teaspoons lemon juice. Place chopped onion and wine in greased baking pan. Place fish on top and dot with small pats of butter. Bake for 12 to 15 minutes, or until fish flakes easily with a fork. Baste once or twice with pan juice.

While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in a small saucepan. Bring to a boil and reduce by half. When fish is done, add pan juice to mixture and continue cooking until sauce is thick and bubbly. Pour over fish and serve.

Contributed by Joyce Taylor  Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Striped bass are anadromous fish, meaning they live most of their lives in saltwater but return to freshwater rivers to spawn.

Erika Young, Coastal and Marine Education Specialist