Striped Bass with Meyer Lemon Chimichurri Recipe

Striped Bass with Meyer Lemon Chimichurri Recipe
Staff Writer
Striped Bass with Meyer Lemon Chimichurri

Will Budiaman

Striped Bass with Meyer Lemon Chimichurri

Upon looking at the photo, you may be asking yourself: Why are there still Meyer lemon slices inside the fish? Surely you wouldn’t want to eat them. But actually, eating a Meyer lemon is nothing like eating a regular lemon. I was first turned on to the idea of Meyer lemons not just as a garnish, but as an integral part of a dish, during my brief stint as a cook at a well-known Italian restaurant in New York City. There, they served it in a refreshing salad with watermelon radishes, snowflake celery leaves, and pickled onion arranged on a base of burrata.

Such was my inspiration when I created this dish. I wanted something quick, refreshing, and fruity. When thinly sliced, Meyer lemon isn't overwhelming — rather, it brightens up mildly flavored ingredients such as this striped bass. The slight bitterness in the rind balances out the slightly sweet flavor of the fruit nicely. Cooking whole fish doesn't get a whole lot easier than this.

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1
Servings
310
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 1-pound striped bass, scaled and cleaned
  • 1/4  cup  plus 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Meyer lemon, sliced thinly
  • 8  sprigs  thyme
  • Juice of 2 Meyer lemons
  • 1  cup  chopped flat-leaf parsley
  • 1  teaspoon  crushed red chile flakes
  • 1  tablespoon  minced shallot

Directions

Preheat the oven to 375 degrees.

Pat the fish dry and coat inside and out with 1 tablespoon of the olive oil and season generously all over with salt and pepper. Stuff as many of the Meyer lemon slices inside of the fish as you can, leaving out the ends which are mostly pith. Layer the remaining Meyer lemon slices on top of the fish and place the thyme inside.

Place the fish on a baking sheet or dish and transfer to the oven. Bake until the fish flakes easily with a fork, about 20-25 minutes. Meanwhile, combine the remaining olive oil with the remaining ingredients in a bowl and whisk to combine. Season with salt and freshly ground pepper, to taste, and set aside.

Remove the fish from the oven and transfer to a plate. Remove the thyme sprigs and drizzle some chimichurri on top. Serve immediately with additional chimichurri on the side.

Nutritional Facts

Total Fat
11g
16%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
46g
35%
Protein
8g
17%
Vitamin C, total ascorbic acid
33mg
44%
Calcium, Ca
78mg
8%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
2mg
14%
Phosphorus, P
85mg
12%
Selenium, Se
4µg
7%
Sodium, Na
948mg
63%
Water
9g
0%
Zinc, Zn
1mg
13%

Tripe Shopping Tip

When shopping for offal, the meat should be moist, have an even color and texture, and should not have an excessively strong odor.

Tripe Cooking Tip

Offal does not keep for long periods of time. Ideally, you should plan on using it right away.