Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Striped Sea Bass
Mashed Potatoes
Method
Mashed Potatoes
Prepare and cook potatoes
Place the peeled and chopped potatoes in a medium saucepan and cover with cold water (about 4 cups). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on chunk size.
Warm dairy
While potatoes cook, warm the milk (or half-and-half) gently in a small saucepan or microwave until just warm (do not boil). Keep the 3 tablespoons butter at room temperature so it is easy to incorporate.
Finish mashed potatoes
Add the 3 tablespoons butter, warmed milk, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to the mashed potatoes. Stir until smooth and creamy. Adjust seasoning to taste. If desired, fold in chopped chives or parsley. Keep covered and warm while you cook the fish.
Striped Sea Bass
Season and dust fillets
Pat the sea bass fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper total (divide evenly). Lightly dust the flesh side and skin side with the 2 tablespoons of flour, shaking off any excess. The light dusting helps develop a golden crust and modestly thickens the pan sauce.
Pan-sear the fish
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon of the butter. When the oil is shimmering and butter foams, place the fillets skin-side down into the pan (press gently with a spatula for 10–15 seconds to prevent curling). Cook skin-side down until the skin is crisp and golden and the fish is about two-thirds cooked through, 4–5 minutes depending on thickness. Flip carefully and cook the flesh-side for 1–2 minutes just to finish cooking. Transfer fillets to a warm plate and tent loosely with foil.
Make lemon-caper pan sauce
Reduce heat to medium. If the pan is dry, add the remaining 1 tablespoon butter. Add the minced garlic and cook, stirring, for 20–30 seconds until fragrant (do not brown). Pour in 1 tablespoon dry white wine (or chicken stock) to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce for about 30–45 seconds. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and the 2 tablespoons rinsed capers. Cook for 30–60 seconds to meld flavors. Remove from heat and stir in 2 tablespoons finely chopped parsley. Taste and, if needed, adjust with a pinch of salt and a grind of black pepper.