Whole Roasted Pacifico Striped Bass w. Verdejo

There is nothing we love more at Pacifico than seeing our beautiful fish served whole. The skin is especially delicious served crispy as the meat turns out moist and juicy. For ease of serving, score the fish on the diagonal making three slices per fish on each side. That way once cooked, you will be able to gently lift each piece off of the body. Start your adventure with a trip to Whole Foods, pick up skin on fish, and a couple bottles of your favorite Rueda Verdejo!

Recipe Sourced from https://www.pacificoaquaculture.com/stripedbassrecipes

Serves 2


  • 1 lemon, sliced

  • 1 2-2.5 pound whole Pacifico True striped bass, cleaned, scored to bone in 3 places on each side

  • 1/4 cup olive oil

  • 1 tablespoon fresh lemon juice

  • 1 large garlic clove, sliced

  • 6 fresh tomatillos, peeled

  • 1/4 cup Italian Parsley, chopped


    Preheat your broiler to high, positioning the rack 10 inches below the heat. Line jelly roll baking sheet with foil. Place fish on foil. Sprinkle inside and out with salt and pepper. Place the lemon slices and garlic into the cavity. Drizzle the olive oil and lemon juice over the fish.

    Place the tomatillos on the baking sheet. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Remove from the oven and sprinkle with the chopped parsley. If desired, serve fish with warm tortillas, grilled corn, salsa, and cilantro.

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