North Carolina’s far eastern shores inspired Elizabeth Wiegand to record the region’s recipes. Click here to learn more about her book, The Outer Banks Cookbook, and find additional recipes.
Roasted Stuffed Stripers
Preheat oven to 375°. Grease a large, shallow oven pan with oil. Foil may be used to cover the bottom. Place fish in the pan. On both sides, make 3 to 4 diagonal slashes through the skin of the fish, but not quite to the backbone. Open the gut cavity, and season generously with pepper and salt. Place the sliced butter evenly into the cavity, then the scallions, mushrooms, and sweet red pepper. Layer dill and thyme on top, then cover with as many lemon slices as possible. Wrap bacon slices tightly around the fish, about where the slashes are, helping to hold the stuffing in, with the ends weighted under the fish. Place any remaining slices of lemon over the fish. Season with salt and pepper again. Bake for one hour, checking after 45 minutes. The flesh should be white and flaky. With a sharp knife, slice portions all the way through the backbone. Serve immediately.
Yields 2 to 4 servings, depending on the size of the fish.
Use the quick sign up form below to subscribe to our Good Food email newsletter.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
