Local Food and Seasonal Ingredients

Citrus Baked Striper

By Seth Fera-Schanes

Access to multiple bodies of water ensures New Yorkers have a constant supply of fresh seafood.  The ocean’s bounty finds its way into restaurants across the city and to fish counters in places like Citarella and Eataly.  However, if one was so inclined that person could actually go out and catch their own fish for dinner.  [Editor’s Note: fish used for consumption should come from the ocean.  If you want to fish in the local rivers, keep that activity reserved for enjoyment and catch and release only.]

The following recipe was provide by Chris Ongaro, a New Jersey native and current city dweller.  Chris will take the train home on weekends to get in some fishing down at the Jersey Shore.  He frequently catches Bluefish, Flounder and the prized Striped Bass.

This recipe is very much in line with the farm to table motto that New Yorkers like to encourage.  Actually, it is more like New Jersey Shore to New Jersey Transit to the uptown 2/3 train exiting on the Upper West Side.  You get the point. Within a few hours, this wild, line-caught Striped Bass went from the Atlantic Ocean to a NYC kitchen space ready for its final preparation.


South Jersey Striper

Serving size: 2
Prep time: 10 minutes
Cook time: 15 minutes

2 fresh Striped Bass fillets about 1/3 lb each (thick pieces are preferred)
1 lemon
1 orange
Chopped garlic
Onion powder
Unsalted butter


Preheat oven to 375 degrees.Add salt and pepper to each fillet.  Lightly dust with a little paprika and onion powder.  Add about 1/4 tsp of fresh finely chopped garlic to each fillet.  Add a few strips of butter over the top of each fillet.  Top with one slice of orange and one slice of lemon.

Place on a baking dish and put in oven for 12-15 minutes or until fish is white and flaky.

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