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Roasted Striped Bass with Chive and soured cream Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant roasted striped bass is a sophisticated high-protein dish that balances rich flavours with a fresh, zesty finish. The key to the recipe is achieving a perfectly crisp skin in the frying pan before finishing the fillets in the oven to ensure the flesh remains tender and flaky. The vibrant chive and soured cream sauce provides a cool, herbal contrast to the pan-seared fish, while the addition of onion sprouts adds a delicate crunch and peppery bite.

Ideal for a nutritious midweek dinner or a lighter weekend meal, this versatile seafood dish is best served alongside spicy garlic potatoes and pan-fried courgettes. Using fresh lemon juice and seasonal herbs elevates the natural sweetness of the bass, making it a healthy choice that feels truly indulgent. It is a wonderful way to enjoy more heart-healthy white fish as part of a balanced diet.

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Ingredients for Roasted Striped Bass with Chive and soured cream Sauce

  • 160ml soured cream

  • 2 tablespoons water

  • 4 teaspoons fresh lemon juice

  • 1/4 teaspoons salt

  • 1/2 cup finely chopped fresh chives

  • 6 (140g) pieces striped bass fillet with skin

  • 1 1/2 tablespoons vegetable oil

  • 1 lemon, cut into 6 wedges

  • 60g onion sprouts or garlic chive sprouts (2 cups)*

  • Accompaniment: Spicy garlic potatoes and courgette

How to make Roasted Striped Bass with Chive and soured cream Sauce

Blend soured cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.

Preheat oven to 232°C.

Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.

Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.

Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.

Spoon 45ml sauce onto each of 6 plates and top with potatoes and courgette. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.

*Available at farmers markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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