I devised this recipe many years ago before rockfish-fishing on the Chespeake Bay was curtailed. Now, it's possible again to purchase rockfish (striped bass), but it's still a little expensive. This dish is worth the expense!!
Serves: 4
Prep.Time: 30 minutes

4 rockfish (striped bass) fillets, about 1" thick
Salt and coarse-ground Pepper to taste
3 tablespoons butter, melted
2 lemons, sliced
1 medium onion, sliced in rings
Sprinkle of Old Bay Seasoning
4 slices lean bacon

Preheat oven to 400 degrees; grease a 13x9x2 baking dish. Rinse fillets and pat dry with paper towels; season on both sides with salt and pepper. Arrange fish in a single layer in the baking dish; drizzle butter evenly over all. On each fillet, place 2 lemon slices, then 3 onion rings overlapped slihgtly; top with 1 bacon slice lengthwise. Bake 15-20 minutes or until fish flakes easily with a fork. Serve immediately.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved