Wild Striped Bass

By Chad Carns

Wild Striped Bass is simplicity at its best.

I love to cook like this…just buy a few fresh ingredients from your local market and cook. Nothing fancy. Cook with the same wine that you’re going to drink. Pick up a local striped bass from a seafood market or better yet, grab the fishing pole and go to the local river or lake. I grew up in Pennsylvania catching this fish with a pink roster tail lure during the day and a silver and black floating Rapala at night.

A crisp French sauvignon blanc pairs perfectly with fresh herbs and lemon. You might need to pick up two bottles. A bottle of bubbly works too!



1 zucchini, round slices
3T olive oil
2 wild striped bass fillets
4 lemons, round slices
3 oz thyme
3 c white wine


Sauté zucchini in 1 tablespoon of olive until golden brown. In a separate skillet, sauté striped bass skin side up until golden brown. Flip fish. Place lemon and herbs on top. Pour in the wine and cover. Cook for 5 minutes. Place bass on a layer of zucchini.

Wild Striped Bass
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level5
Cost 5
Effort 5
Time 3

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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