Stripped bass for supper

Our buddy Travis brought us back some fresh striped bass that he caught on the Chesapeake Bay.  So of course we had to have a little bon fire last night and cook the fish...it turned out pretty awesome, if you're looking a good striped bass recipe this one is delicious....

3 lb. stripe bass, (cleaned w head removed)
2 tbsp lemon juice
3 oz. Chablis wine (I used Chardonnay)
3 oz. of seltzer water (I couldn't find any when at grocery store so we just substituted it with sparkling water)
1/2 tsp. celery powder
1/8 tsp black pepper
salt to taste
1 1/2 oz corn oil
1/4 tsp marjoram spice
1/2 tsp garlic powder

Preheat oven 375 degrees.  Use pan big enough to line fish up where its not stacked on top of each other.  Line pan with aluminum foil and make a border around edges so juice doesn't leak out.  Put fish on top of foil.  Then mix all the other ingredients in a bowl (Then I poked holes in the fish with a fork) covered the top of fish with the mix of all ingredients, and flipped the fish over and poked holes with fork and poured remaining ingredients on top.  Cook for 50-55 minutes.


The guys enjoyed and approved of this recipe, we had rice and salad to go with it and made toast with butter and put some garlic powder on the toast and it made for an awesome meal!