Striped Bass With Potatoes and Olives Recipe (2024)

I roasted the potatoes 5 min longer to leave a soccorat on the bottom. This lent a crisp crunch to them.I also put a tbsp of finely chopped garlic between potatoes and fish. Rounded out some missing flavor.Lastly some slices of piquillo pepper alongside the olives just for the fun of it.

I have prepared this twice with delicious results on both occasions. As Striper is sometimes difficult to obtain, I would recommend substituting Sable (Black Cod). It works perfectly.

delicious, cooked this in a cast iron skillet which crisped the potatoes perfectly. Previously I used a glass pan and the potatoes didn't crisp. I used capers instead of olives.

Simple and flavorful. Just add a green vegetable and you have a complete meal.

Made this twice now and it turned out amazing! I used capers instead of olives, just because (like always) I forgot to buy olives.

This was a big hit at our dinner table and simple to cook. Striped bass is a delicate fish and I thought this let the fish have its best flavor without overwhelming it. Instead of the bay leaves I sprinkled dried oregano. I found that the potatoes needed about 10 more minutes to be ready for the fish; I suspect both the thickness of the slices and how densely they're shingled will affect the cooking time. And finally, I covered the fish with parchment but removed it after 10 minutes. Perfect.

Cooked this last night with frozen sea bass fillets and turnip greens on the side. Very easy and tasty.

I thought this was very dull and stodgy. If I were to make it again I would use a third or maybe even half the amount of potatoes (the recipe describes them as a bed of potatoes, but they were more like a mattress), and be sure to use wild instead of farmed fish. Farmed striped bass has a very delicate flavor (being diplomatic here) and so doesn’t lend much to the potatoes.

Wonderful. Also added garlic between potato layers for additional taste. Baked potatoes for 25mins. Could have done with another 5mins.

I had just eaten this very dish at a favorite Italian restaurant but it was made with Branzino and the entire thing was in a parchment packet. I preferred the branzino- it seemed more suitable for the flavors than the striped bass and the folding in a packet helped the olive juices merge a bit more throughout the entire dish so I will do that next time. The potatoes are delicious and so simple and the bay leaves are subtle but nice. So super easy and tasty.

To reduce the carbs I only used 1 lb of potatoes. I also drizzled some white wine on top of the fish and potatoes. It came out quite good -- thanks to Johnathan Waxman for the inspiration!

Lovely and light. I layered the thinly sliced potatoes with thinly sliced fennel and onions. I used a large baking dish and the slices were not largely overlapping. The potatoes were amazing and perfectly cooked and the fennel and onion really added to the dish. YUM!

Great dish. I top the layers with baby spinach, some lemon slices and drizzles of olive oil for the last five minutes under the parchment.

Are these fresh or dry bay leaves being called for in the recipe?

Can someone tell me how they covered their HOT dish with parchment paper?

I made this as directed but added in a thinly sliced shallot and some garlic between the potato slices and replaced black olives for the green and some capers. I roasted some fine green beans, cherry tomatoes on the vine and whole garlic cloves in a separate dish in the oven for around 20 mins to serve alongside. Delicious!

I'm surprised by the reviews below. I thought this was a dull recipe. The cooking time for the potatoes is more extended than stated. Use half the amount of potatoes, and don't try this in a glass baking dish. It needs sauce. Olives should have been minced and perhaps been in a sauce. Bay leaves were the only worthwhile ingredient. Indeed not a company dinner.

Very good. Have made this with striped bass and branzino, and branzino was definitely better (striped bass less delicate). Followed others’ suggestions to add a layer of sliced garlic between fish and potatoes and to cook potatoes for 25 mins and fish for 15, worked well with both kinds of fish. Used castelvetrano olives bc could not find picholine. Add extra olives, they are the best part!

What are some appropriate substitute fish? I’m trying Tilapia tonight because it’s only $9.99 lb fresh at my store. Wish me luck.

I added sliced garlic and thinly sliced red bell pepper to the pan around the fish. The sliced potatoes didn't crisp but given the instruction to cover the pan, I assume they were not intended to. It tasted great but I do wish there were a way to make the skin on the fish more crispy without drying it out. We removed the skin, leaving the fish looking a lot less appetizing.

Use less than half the salt on the potatoes. Try; capers and black olives.

This was really good and easy. I subbed capers for olives and oregano for bay leaves. I am sure this would be good with cod or hake or similar.

Cubed red potatoes (because I have a nice dicing marching and I like red potatoes). I would use less oil for potatoes next. Shuffled potatoes after 20 minutes, then added fish, olives. Baked for 20 more minutes. Fish done perfectly (++++). Disappointed with taste of fish. Striped bass, even though delicious, was an odd combination of dry on the tongue to taste and oily to texture. Would have preferred cod. Roasted Brussels sprouts for 20 minutes along with fish. Sprouts al dente.

Used sweet potatoes, added layer of baby spinach, lemon zest on fish and mixed lemon slices with the olives. Delicious.

Use cast iron pan. Cook fish 15 minutes max. Sweet potatoes.

Use cast iron. Cook fish 15 minutes.

Do full 20 min for fish

Fantastic followed the recipe exactly. A perfect use of my first backyard potatoes.