Black Bass Recipe

Pat the black bass fillets dry with paper towels. Place on a plate or shallow dish.

Whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic, thyme, kosher salt and black pepper in a small bowl.

Brush or spoon the marinade over both sides of the fillets (if fillets are thin, lightly coat one side). Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

If using baby potatoes: preheat oven to 400°F (200°C). Toss halved potatoes with 1 tbs olive oil, 1 tsp salt and 1 tsp pepper on a sheet pan and roast 20–25 minutes until tender and golden. Keep warm while you cook the fish.

If serving steamed vegetables: steam or blanch until just tender and season lightly with salt and a little butter or olive oil. Hold warm.

Heat a large nonstick or stainless steel skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tbs olive oil and swirl to coat.

Place the fillets in the pan, skin-side down if skin is on. Press gently with a spatula for 10–15 seconds to prevent curling. Cook undisturbed until the skin is crisp and the fillet is about two-thirds opaque at the top, about 3–4 minutes depending on thickness.

Flip the fillets carefully and add 1 tbs butter to the pan. Cook the second side 1–2 minutes more until the fish is cooked through (internal temperature 130–135°F/54–57°C for moist, flakey fish) and registers opaque and flakes easily. Transfer fillets to a warm plate and tent with foil to rest.

Reduce heat to medium-low. Add remaining 1 tbs butter to the skillet and add the chopped shallot. Sauté 30–45 seconds until fragrant and softened but not browned.

Deglaze the pan with 1 tbs white wine (or chicken stock), scraping any browned bits from the bottom. Let simmer 30–60 seconds to reduce slightly.

Stir in capers and lemon zest and simmer another 30 seconds. Turn off the heat and swirl in chopped parsley. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if desired.

Spoon the warm pan sauce over the rested fillets, garnish with parsley and lemon wedges, and serve immediately with roasted potatoes or vegetables.