Condiment
Sautéed Striped Bass with Lemon and Herb Sauce Is the Perfect Summer Dinner
Golden striped bass skin sizzles to a crisp finish while lemon halves char alongside, then a silky pan sauce of white wine, butter, and parsley floods each fillet with bright, savory richness.
- Total
- 23 min
- Prep
- 10 min
- Cook
- 13 min
- Serves
- 4
Nutrition per Serving
- Calories
- 290
- Protein
- 26g
- Carbs
- 3g
- Fat
- 19g
- Fiber
- 1g
- Sodium
- 581mg
Ingredients
- 4 (5 ounce) skin-on striped bass fillets (either hybrid striped bass or wild), patted dry
- 1/4 tsp black pepper
- 1 tsp kosher salt, divided
- 1 lemon, halved lengthwise
- 3 tbsp olive oil
- 2 tbsp dry white wine
- 2 tbsp cold unsalted butter
- 2 tbsp chopped fresh parsley
Instructions
- Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes.
- Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes.
- When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean.
- Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge.