Whole Roasted Thai Striped Bass with Castelevetrano Olives and Local VegetablesMar 13, 2023Posted by Chef Todd FisherPrint
Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA, demonstrated this delicious seafood recipe at the 2015 Forno Bravo EXPO. In a lively exchange, Chef Todd is interviewed by Peter Reinhart, as he prepares the meal — a whole striped bass, accented with olives and fresh local vegetables, and roasted in a Forno Bravo wood fired oven.
Watch Chef Todd’s informative and fun demonstration here:
A variation of this recipe was originally posted to the Community Cookbook in October 2015.
Whole Roasted Thai Striped Bass with Castelevetrano Olives & Local Vegetables
- Wood Fired oven - Heated to 550 degF
- Lodge Cast Iron Skillet
- Pot of Boiling Water
- 3 lb Striped Bass or Red Snapper - Fresh Whole Fish - Clean and Scaled
- 1-2 bunches Green Onions - Half Minced, Half Left Long
- 1/4 Cup Parsley - Finely Chopped
- 2 Tbsp Salted Capers - Rinsed and Finely Chopped
- 2 Tbsp Salted Capers - Rinsed and Whole
- 2 Garlic Cloves - Minced
- 2 Garlic Cloves - Smashed
- 1/2 tsp Crushed Red Peppers
- 1 Lemon - Zested, reserve lemon for roasting
- 2 Tbsp Olive Oil - Plus More for Rubbing
- 8 Small Artichokes - Loose (optional)
- 1/2 lb Yellow "Marble" Potatoes (New Potatoes) - Washed
- 1/2 Cup Castelevetrano Olives
- 1 Basket Grape Tomatoes
- Kosher or Coarse Salt
- Fresh Ground Black Pepper
Preparing the Fish
- Choose a fresh fish with clear eyes and vibrant skin. Make sure the fish has been scaled.
- Make 5 parallel 3-inch-long slashes on each side of the bass or snapper, slicing almost through to the bone. Lightly season the fish with salt.
- Chop the parsley, green onions, capers, minced garlic cloves, red pepper, and lemon zest. Mix together with a large pinch of salt to create a paste. Transfer the paste to a small bowl and stir in the oil. Fill the slashes on the fish with the paste. Rub the fish all over with olive oil. Let it rest for 15 minutes.
- Stuff the fish's belly cavity with a handful of long green onions lengthwise for extra flavor before putting the fish in the pan.
Preparing the Vegetables
- In the meantime, peel the tough outer leaves of the small artichokes until you have worked your way down to the tender yellow leaves. Trim up the bottoms removing any of the dark areas.
- Boil the artichokes and the marble (new) potatoes in salted boiling water for 15 minutes until fork tender.
Cooking and Finishing the Fish
- Check the temperature on your Forno Bravo wood burning oven, find an area on the oven floor from around 550°F-650°F.
- Transfer the fish to the cast iron pan. Depending on the size of your pan and the size of the fish, you can keep the fish stable by (1) Splay the belly flaps and set a crumpled foil ball under the tail, or (2) Arch the fish around the side of the pan, spine up. Roast the fish for approximately 10 minutes. (The skin will begin to sizzle and shrink.)
- Pull the pan from the oven and add the smashed garlic cloves, whole capers, artichokes, potatoes, grape tomatoes, olives, and lemon halves to the other side of the pan (next to the fish.) Season with a pinch of salt. Drizzle with some additional olive oil. Return the pan to the oven and cook for another 10-15 minutes, until the flesh on the fish just flakes (medium rare.)
- Remove the pan from the oven and season the food with cracked black pepper.
- Transfer the fish to a platter. Cut along the spine on both sides. Using 2 forks, lift the fillets off the bones, and serve with the roasted vegetables. Squeeze some of the roasted lemon onto the fish for brightness.