Stripers, also called rockfish, migrate during the colder months down the coast, then in the spring, move up rivers to spawn. This is one of the most traditional North Carolina recipes for stripers caught in either salt or fresh water. Bluefish and flounder can be substituted.
Ingredients
SERVINGS: 4 Serving(s)
- 1 whole striped bass (rockfish), cleaned and gutted, about 2 pounds
- 4 slices bacon
- 6 medium white potatoes, peeled and cubed
- 4 medium onions, peeled and quartered
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Instructions
- Preheat oven to 350 degrees.
- Place fish in large, covered casserole or ovenproof pot. Make 3 to 4 diagonal slices through the skin but not quite to the backbone. Wrap bacon around the fish, covering the slashes.
- Place potatoes and onions to the side of the fish, and sprinkle salt and pepper over all. Add enough water to come up two-thirds of the side of the fish.
- Cover and bake until fish is flaking and almost done, about 45 minutes. Uncover, thrun oven up to 375 degrees, and bake for about 15 minutes to brown the bacon.
- To serve, quarter the fish and place each serving on a plate. Divide potatoes and onions among the plates, and pour the pan juices over the fish and vegetables.
