Download a printable recipe cardBlack sea bass, Centropristis striata, is a type of grouper that runs the entire length of the Eastern Seaboard, from the Gulf of Maine to the Florida Keys, with the northern population migrating seasonally to spawn off the New England coast in the summer. Fishermen use otter trawls, pots and hook and line to bring in this catch.
Their numbers have long been known to be concentrated between New Jersey and North Carolina, but warming water temperatures have sent bigger schools of the black sea bass farther north in recent years.
He's a handsome devil, isn't he?I find this reef fish most often on the ice in the round (whole, gutted) in my local fish shop. I couldn’t resist roasting up a beautiful black sea bass with some comforting roasted veggies as our Maine winter dragged on, spitting snow well into April this year.
Ingredients
1 whole fish, like sea bass (around 2 pounds)
2 tablespoons olive oil
1 small bunch fresh dill
1/2 lemon, sliced
Salt & pepper
1/2 lemon in wedges, for garnish
Chopped herbs for garnish
Preparation
Have your fishmonger gut and scale your fish. They may ask if you want the head, tail and fins. You can opt out, but keeping them makes for a more dramatic presentation. Look for fish with clear eyes and little or no fish smell.
Heat oven to 400 degrees.
Drizzle oil and rub fish all over and inside cavity with oil. Then season inside and out with salt and pepper. Stuff cavity with lemon slices and herbs of your choice. I used fresh dill, but thyme and oregano would be delicious, as well.
Place on parchment then in a baking sheet or in a glass baking dish, big enough so no parts are hanging over (9 x 13 should do it).
Roast for 15 minutes, plus an additional 5 minutes for each pound over 2 pounds.
Serve family-style, whole on a platter. The top skin should be easy to scrape off with the edge of a fork or spoon. Lift off top fillet in pieces and serve. Bones should lift off more or less in one intact skeleton. Either roll over bottom fillet to scrape off skin, or serve as-is and scrape on your plate.
Key an eye out for bones, and enjoy!
Roasted Winter Vegetables
Ingredients
1 pound Brussels sprouts
1 pound russet potatoes
1 pound sweet potatoes
1/4 cup vegetable oil
Salt and pepper
Preparation
Heat oven to 400 degrees. Rinse and scrub all vegetables as necessary. Trim the bottom of the Brussels sprouts and pull off any browned outer leaves. Cut in half. Chop potatoes into 3/4-inch pieces. Add the Brussels to a medium bowl, drizzle with a little oil, add salt and pepper and toss. Pour into a baking dish big enough to give each half some breathing room. Repeat with potatoes, keeping each vegetable separate, so you can control the cooking time for each one.
Roast for 30-40 minutes, checking occasionally and tossing once. Serve hot with roasted fish.
