Wild in the Kitchen: Greek-Style Baked Striped Bass

Mike Bolton | August 3, 2016

Greek-Style Baked Striped Bass

If you are looking for a change from frying and grilling fish, this recipe will elevate your fish-cooking skills to a whole new level. I love to prepare this tasty and beautiful dish with the striped bass that I bring home. It’s always a hit.


2 lbs. striped bass filets

1 16-oz. can crushed tomatoes

1 large Vidalia onion, chopped

1 cup back olives, chopped

4 garlic cloves, minced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cup crumbled feta cheese

1/2 cup white wine

1/2 cup olive oil

Cavender’s Greek Seasoning


Preheat oven to 375 degrees. Drain liquid from tomatoes. Slice striped bass filets in 2-inch pieces. In a greased baking dish, create a single layer of filets. Sprinkle with Cavender’s Greek Seasoning. In a plastic mixing bowl, toss all the ingredients except the wine and feta cheese in the olive oil, and then spoon evenly on the fish. Add the wine. Bake 35 to 40 minutes until the fish flakes. Add the feta cheese on top of the fish before serving.


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