SPRING FLING STRIPER WITH HORSERADISH CRUMB TOPPING!
By Felicia Scocozza
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.
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
- Preheat oven to 350°.
- Prepare the topping and set aside.
- 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.
- Distribute the topping evenly among the 4 filets.
- Cook for 12-14 minutes on the middle rack, depending on the thickness of filets, until the fish appears to flake easily.
- Move the oven rack to highest setting and broil for 2-3 minutes. Keep an eye on the fish to avoid burning.
- Top with additional lemon juice if desired.