A Fool-Proof Recipe for Baked Striper
If you’re a fisherman who isn’t savvy in the kitchen … don’t stress. There are so many easy ways to prepare fish (as well as some great side dishes) that require little prep, tools, or serious culinary know-how. They may not be the most “professional” way to cook a meal, but it will be no-fuss and be tasty regardless! So next time you bring home a striper, try this out.
Although it requires only the most basic ingredients, this simple dinner is a delicious way to impress anyone you have over for a meal.
You will need…
- Knife (for filleting fish)
- Roll of Tin Foil
- Large Sauce Pan
- Potato Masher
- Mixing Bowl
- Peeler (optional)
- Fish and Asparagus:
- 2 Filets of Freshly Caught Fish
- 6 Potatoes
- 1 Lemon
- Olive Oil
- Salt to taste (“to taste” means your preference on amount, but start small)
- Pepper to taste
*NOTE: For all ingredients, just remember: 1 tablespoon. This recipe is very hard to do wrong, so simply follow the directions using 1 tablespoon as a jumping off point, except where it indicates “to taste.” Not a huge fan of garlic? Put less on there. Want to use butter instead of oil? Go for it! Using 1 tablespoon is a great place to start out, and from there you can modify based on your own likes and dislikes.
- Splash(es) of Milk
- 2+ Tablespoons Butter
- Dash(es) of Salt
*Preheat oven to 350, at which both the asparagus and fish can cook comfortably.
For Asparagus: Cut just the very bottom tips of asparagus off, wash thoroughly, and let dry. In a mixing bowl, drizzle asparagus with olive oil, just enough so that each asparagus is very lightly covered. Crack fresh salt and pepper over them. Put 1 tablespoon garlic in with asparagus and toss until ingredients evenly coat asparagus. Place asparagus on tin foil and wrap them up completely. Bake for about 10-15 minutes, or until asparagus is tender.
For Fish: Place filets onto a large piece of tin foil. Drizzle olive oil over filets, about 1 tablespoon each. Squeeze 1 lemon wedge onto each filet. Sprinkle with parsley and garlic. Wrap completely in foil and bake until flakey, about 15 minutes.
For Potatoes: Place potatoes (either peeled or unpeeled) into a pot. Be aware that if you choose not to peel your potatoes before cooking, the cook time may be longer, and will result in more “rustic” mashed potatoes. Add water to the pot so that the potatoes have about an inch or two of water over them. Boil on stovetop. You will know when potatoes are done because you will be able to stick a fork in their center with little resistance. Drain water. Mash potatoes, and add a large splash of milk, 2 tablespoons butter, and salt to taste. Simply taste as you mash, slowly adding more butter, salt, and milk until you feel you have the perfect combination.