By Felicia Scocozza

Two fresh and delicious tastes of spring combine in this tasty dish. For ultimate flavor, use locally grown horseradish and striper fillets that have yet to be frozen. Photo by Tom Schlichter.

June is prime time for stripers of all sizes along the Northeast and Mid-Atlantic coast. This simple recipe combines your late spring catch with local farm stand ingredients for a truly delicious meal. If you can find fresh local horseradish, use it.

Preparation Time: 15 minutes

Cooking Time: 16 to 20 minutes

Yield: Serves 4.

Ingredients:

 For the fish:

• 1 ½ – 2 lbs. fresh striped bass filets cut into 4 equal pieces
• 2 tbsp. extra virgin olive oil
• Salt, pepper & Old Bay seasoning to taste
• Additional lemon juice if desired

For the topping:

• 1 cup panko breadcrumbs
• 2 tbsp. fresh chopped dill
• 3 tbsp. extra virgin olive oil
• 3 tbsp. fresh lemon juice
• 2 tbsp. fresh prepared horseradish

Preparation:

1. Preheat oven to 350°.
2. Prepare the topping and set aside.
3. Brush both sides of fish with olive oil. Sprinkle salt, pepper, and Old Bay on both sides to taste. Place on a non-stick baking sheet.
4. Distribute the topping evenly among the 4 filets.
5. Cook for 12-14 minutes on the middle rack, depending on the thickness of filets, until the fish appears to flake easily.
6. Move the oven rack to highest setting and broil for 2-3 minutes. Keep an eye on the fish to avoid burning.
7. Top with additional lemon juice if desired.
8. Enjoy!