{"id":14751,"date":"2024-05-02T09:00:00","date_gmt":"2024-05-02T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14751"},"modified":"2025-06-19T08:35:30","modified_gmt":"2025-06-19T12:35:30","slug":"baked-striped-bass-in-white-wine","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-striped-bass-in-white-wine\/","title":{"rendered":"Baked Striped Bass in White Wine"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds striped bass fillets<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice, divided<\/li>\n\n\n\n<li>\u00bd cup chopped onion<\/li>\n\n\n\n<li>\u00bd cup dry white wine<\/li>\n\n\n\n<li>2 \u00bd tablespoons butter<\/li>\n\n\n\n<li>\u00bc cup water<\/li>\n\n\n\n<li>\u00bd cup chopped fresh mushrooms<\/li>\n\n\n\n<li>1 tablespoon chopped parsley<\/li>\n\n\n\n<li>1 teaspoon minced garlic<\/li>\n\n\n\n<li>\u215b teaspoon dried marjoram<\/li>\n\n\n\n<li>\u215b teaspoon dried thyme<\/li>\n\n\n\n<li>\u215b teaspoon cayenne pepper<\/li>\n<\/ul>\n\n\n\n<p>Preheat oven to 450\u00b0 F.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0Adapted From:\u00a0<em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    DID YOU KNOW?<br><br><a href=\"https:\/\/www.ncwildlife.org\/Learning\/Species\/Fish\/striped-Bass\" target=\"_blank\" rel=\"noreferrer noopener\">Striped bass<\/a>\u00a0are anadromous fish, meaning they live most of their lives in saltwater but return to freshwater rivers to spawn.<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about\/our-team\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a>\n  <\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Baked Striped Bass in White Wine.<\/p>\n","protected":false},"author":23,"featured_media":15752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,217,99,15,215,138,216,218],"tags":[145],"class_list":["post-14751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-fall","category-fish","category-mariners-menu","category-spring","category-striped-bass","category-summer","category-winter","tag-main"],"displayCategory":{"term_id":15,"name":"Mariner's 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