Baked Striper with Bacon and Onions

I don’t cook many stripers and hybrids. They have a line of dark red, oily meat along their sides and it has a very strong fishy flavor. I would much rather eat a spotted bass or crappie. And when I try to cut out that dark meat as many suggest I just make a mess of the filet.

I do have one good recipe for those strong tasting fish. I took one of the filets and put it in a baking pan, covered it with slices of bacon and onion, covered it with tinfoil and baked it for 30 minutes at 350 degrees. Then I took the tin foil off and put it under the broiler for five minutes to brown it some.

How To Cook Baked Striper with Bacon and Onions

Its very simple. A filet from a three to five pound striper or hybrid is what I like. I spray a baking dish with no stick spray and lay the filet in it. I then completely cover the filet with strips of bacon. Top that with onion slices about a quarter inch thick, cover and bake. Delicious!

Cooking it that way removes the strong flavor and it is good. I usually cook potatoes au gratin and broccoli to go with it and it makes an excellent meal.

The weather is getting nice and everyone will be fishing a lot in the next few weeks. I hope you can be a good, consistent fisherman rather than a luck fisherman like me. And if fishing gives you lemons, not the fish you are after, make lemonade by cooking them in a new and different way.

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