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Ingredients
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Striped Bass Fillets
Simple Lemon-Butter Sauce
Garnish (optional)
Method
Striped Bass Fillets
- 1
Prep the fillets
Pat the striped bass fillets dry thoroughly with paper towels. This helps achieve a good sear and prevents steaming.
- 2
Season both sides of each fillet evenly with the measured kosher salt and freshly ground black pepper. Lightly press the seasoning into the flesh so it adheres.
- 3
Heat a large nonstick or stainless‑steel skillet over medium‑high heat until hot (about 2 minutes). Add 1 tablespoon of olive oil and swirl to coat.
- 4
Place the fillets in the skillet skin-side down. Press gently with a spatula for 10–15 seconds to keep the skin flat. Reduce heat to medium. Cook skin-side down without moving for 3¼–4 minutes, until skin is crisp and the flesh near the skin has turned opaque about halfway up the fillet.
- 5
Flip the fillets carefully and add the remaining 1 tablespoon olive oil to the pan if needed. Cook the flesh-side for 1½–2 minutes more for a medium doneness (internal temperature about 125–130°F / 52–54°C); cook 2½–3 minutes for well done (about 140°F / 60°C). Total cook time will be ~5–7 minutes depending on thickness.
- 6
Transfer the cooked fillets to a warm plate and tent loosely with foil while you prepare the sauce.
Simple Lemon-Butter Sauce
- 7
In the same skillet used for the fish, reduce heat to medium-low and add the unsalted butter. Allow the butter to melt, scraping up any browned bits from the pan with a wooden spoon (this adds flavor).
- 8
Add the minced garlic and sauté for 20–30 seconds until fragrant but not browned.
- 9
If using white wine, pour it in now and increase heat to medium for 30–45 seconds to reduce slightly and burn off the alcohol, scraping the pan to deglaze.
- 10
Stir in the lemon juice and lemon zest. Simmer gently for 30 seconds until the sauce is silky. Taste and season with the measured salt and black pepper.
- 11
- 12