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Ingredients
1 striped bass (about 4 to 4 ½ pounds)
1 lemon
Coarse salt and freshly ground pepper to taste
1 bunch fresh coriander
2 cloves garlic, crushed
½ teaspoon Hungarian paprika
½ teaspoon cumin
2 medium potatoes, peeled and thinly sliced
1 carrot, cut in thin strips
1 green pepper, chopped
2 tablespoons olive oil
1 lime, sliced
Nutritional analysis per serving (4 servings)
28 grams carbs; 386 milligrams cholesterol; 644 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 5 grams fiber; 1608 milligrams sodium; 89 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the striped bass dry with paper towels. Squeeze the lemon juice inside and outside the cavity and sprinkle the cavity with salt and pepper. Chop the coriander leaves. Stuff the cavity with the garlic and a small handful of leaves. Set the remaining leaves aside. Leave for an hour or more before baking.
- Step 2
Preheat oven to 400 degrees. Place the potatoes and carrot on an oiled baking dish or a baking dish lined with oiled foil paper. Place the fish on top and sprinkle with chopped green peppers, cumin, paprika, salt, pepper, additional coriander and olive oil. Cover and bake for 30 minutes. Remove lid or foil and bake for further 20 minutes or until the fish is cooked. Decorate with lime slices and remaining coriander.
Private Notes