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Parmesan-Encrusted Striped Bass


  • 1 ½ pound striped bass fillets, skinless, cut into serving-size pieces
  • ¼ cup vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon minced fresh parsley
  • ¾ cup freshly grated Parmesan cheese
  • ½ cup panko bread crumbs

Preheat the oven to 400° F.

Combine oil, salt, pepper, garlic and parsley in a shallow dish. Place fillets in the mixture and marinate for 10 minutes, turning once.

Remove fish from marinade and dredge in cheese and in breadcrumbs.

Arrange fish on a baking sheet lined with parchment paper. Bake until the center is fully cooked, which should take around 20 to 25 minutes.

Contributed by Joyce Taylor MM2