Herb-Infused Baked Striped Bass with Fragrant Yellow Rice

1. Preheat Oven

Preheat your oven to 400°F. While the oven is heating up, wash the striped bass thoroughly under running water and pat it dry with paper towels.

2. Prepare Paste

Place the coarsely chopped onion, ginger, garlic, and turmeric into an electric blender. Add 4 tablespoons of water and blend on high speed until you get a smooth paste.

3. Fry Spice Mixture

In an 8–10-inch skillet, heat 4 tablespoons of oil over a medium flame. Once the oil is hot, add the whole cumin seeds. Let them sizzle for a moment to release their flavor. Then, add the paste from the blender. Fry this mixture for about 5-6 minutes, stirring occasionally, until it becomes fragrant and slightly darker in color.

4. Add Tomato Sauce and Parsley

Add the tomato sauce and chopped Chinese parsley to the skillet. Stir them in and cook for another 2-3 minutes. Remove the skillet from the heat and stir in the salt, pepper, cayenne pepper (if using), ground cloves, and lemon juice. Allow this mixture to cool slightly.

5. Prepare Fish

With a sharp knife, make a few slits on both sides of the fish. This will help the flavors penetrate deeper. Place the fish on a baking platter or tray lined with aluminum foil. Distribute the spice paste evenly over the fish, making sure to get some into the slits as well.

6. Bake Fish

Bake the fish in the preheated oven for 40-50 minutes. Baste the fish with its own juices every 8-10 minutes to keep it moist and flavorful.

7. Prepare Yellow Rice

While the fish is baking, prepare your yellow rice following your preferred recipe. This should take about 30 minutes.

8. Serve and Garnish

Once the fish is done, transfer it to a serving platter. Garnish with reserved fresh parsley. Serve the fish alongside the fragrant yellow rice, complemented with a fresh green salad and your favorite side dishes.