The Fall has arrived, so Chef Mark wanted to make a dish that was suitable for this time of year. He handpicked some delicious fall vegetables, including squash, carrots, Brussel sprouts and beets, to be oven-roasted and paired with fresh striped bass. There’s no better recipe to feed you and family to enjoy the cooler weather.

Roasted Striped Bass with Fall Vegetables

Serves 4 to 6


1x 4lb whole Striped Bass, descaled, fins removed, eyes removed and gutted


Fresh ground black pepper


6 to 7 carrots, washed, either left whole or cut into 1 inch portions

2 cups Brussel Sprouts, cut in half

2 cups beets, washed and cut into quarters

1 small Delicata Squash (or similar), cut into rounds or cubes

3 tablespoons olive oil


3 tablespoons Olive oil

1 lemon, juice of

1 tablespoons freshly chopped cilantro

1 tablespoon pistachio nuts chopped (optional)


Pre-heat oven to 380’F

Wash and pat dry the striped bass, take a sharp knife and cut lightly through the flesh, about ½ inch deep. Season the inside cavity and outside skin of the fish with salt and paper. Place to one side.

Take a sheet pan and scatter over the vegetables, season with salt and pepper, sprinkle over 2 tablespoons of olive oil. Place the tray into the oven and cook for 20 minutes.

While the vegetables are cooking, make the dressing by whisking all the ingredients together in a small bowl. Place to one side.

Remove the sheet pan from the oven and place the striped bass on top of the vegetables, sprinkle over the remaining oil and place the tray back in the oven for 20 to 25 minutes or until the fish has cooked all the way through and the vegetables are tender. Remove the tray from the oven.

To serve:

Place the vegetables on a large platter, carefully place the striped bass on top, and pour the dressing over the fish and vegetables, Serve family style.

Recipe: Chef Mark Allison