Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.

10 mins
11 mins
31 mins
10 mins
Max Servings:



  • Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.

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  • Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.

  • Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.

  • Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Nutrition Facts

168.6 calories; 11.19 g protein; 7.91 g carbohydrates; 0.45 g dietary-fiber; 0.77 g sugars; 10.07 g fat; 3.02 g saturated-fat; 55.83 mg cholesterol; 299.86 IU vitamin-a-iu; 3.71 mg niacin-equivalents; 0.21 mg vitamin-b6; 6.82 mg vitamin-c; 16.37 mcg folate; 27.83 mg calcium; 1.02 mg iron; 27.79 mg magnesium; 190.85 mg potassium; 336.84 mg sodium; 0.11 mg thiamin; 90.6 calories-from-fat; 18 percent-of-calories-from-carbs; 54 percent-of-calories-from-fat; 26 percent-of-calories-from-protein; 16 percent-of-calories-from-sat-fat