Kalamata striped bass.


It is spring after all… and with this recipe you will feel the heat even if you live in chilly NYC like we do. The mix of olives, lemon zest and fresh thyme create an explosion of flavors. But the real show stopper ingredient in this dish is Raskin’s Roasted Garlic salt. We used it as a finishing salt, sprinkled after our dish is cooked; it raises the flavor and adds the right crackle to our fish.


Striped bass is a versatile fish that accept most cooking methods, and therefore works really nicely with this recipe.

Striped bass can be purchased at Raskin’s,  wild caught when available or farmed raised. The farmed raised fish is more mild in taste and that’s the one we used.


Prep time: 10 min

Cook time: 20 min

Feeds 4-6 ppl


2 lbs., striped bass fillets

¾ cup dry white wine

¾ cup mixed olives

zest from 1 lemon,

1 tbsp. olive oil

¼ tsps. Black pepper

1 tsp.  Raskin’s roasted garlic salt

Fresh thyme


Heat oven to 400° F.

Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/4 teaspoon black pepper. Add a few sprigs of fresh thyme.

Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven. Divide the fish among individual plates and spoon the olives and wine sauce over the top and sprinkle with Raskin’s garlic salt to finish. Add fresh thyme sprigs  to garnish.


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