ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whole Grilled Striped Bass

Prep time 10 mins
Cook time 10 mins
Stand time 15 mins
Yield Makes 3 to 4 servings


  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 (1 1/2-pound) whole striped bass or other whole fish, cleaned
  • 1 lemon, sliced
  • 1 large handful fennel fronds or sprigs of other herbs, such as thyme and oregano
  • 1/4 cup all-purpose flour
  • Lemon wedges
  • Olive oil

How to Make It

  1. Whisk together 1/4 cup olive oil and next 5 ingredients; set aside.

  2. Stuff the cavity of the fish with lemon slices and fennel fronds. Secure with wooden picks.

  3. Place fish in large shallow pan; pour marinade over fish, turning to coat. Let stand 15 minutes.

  4. Dust fish evenly on both sides with flour. Grill fish on oiled grates over high heat (450°-500°), turning halfway through cooking time, approximately 10 minutes per inch of thickness or until the flesh separates easily from the bones but is still moist. Serve with lemon wedges and olive oil.