Posted: July 08 2013 in Fish & Shellfish

2 pounds Striped Bass, cleaned

2 tablespoons olive oil

sea salt and freshly ground pepper

1/2 cup dry white wine

1 lemon, cut in half

4 springs of fresh tarragon

6 small shallots, sliced

Combine the juice from half of the lemon with the olive oil, and rub all over the fish, inside and out. Season with salt and freshly ground pepper, and place three of the tarragon springs inside the bass cavity. In a roasting pan big enough to hold the fish. Add the wine and shallots to the pan, and then the wild striped bass. Place lemon slices on top of the fish. Sprinkle with the minced tarragon, and roast in the oven for 25-30 minutes until the fish reaches an internal temperature of approximately 135 – 140 degrees. The flesh should be opaque and flake easily.