Pan-Seared Striped Bass is a simple yet elegant seafood dish featuring crispy skin, tender flaky fish, and a bright lemon-butter finish. This restaurant-quality meal comes together quickly and highlights the naturally mild, sweet flavor of striped bass.
Total Time:19 minutes
Yield:4 servings
Ingredients
4 striped bass fillets (about 6 ounces each), skin on
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Instructions
Pat the striped bass fillets dry with paper towels.
Season both sides with salt, pepper, garlic powder, and paprika.
Heat the olive oil in a large skillet over medium-high heat.
Place the fillets skin-side down in the hot skillet.
Press gently with a spatula for the first 20 to 30 seconds to keep the skin flat.
Cook for 4 to 5 minutes without moving the fish until the skin is crispy and golden.
Carefully flip the fillets and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
Add the butter during the final minute of cooking.
Stir in the lemon juice and spoon the butter mixture over the fish.
Remove from the heat and transfer to serving plates.
Garnish with fresh parsley and serve with lemon wedges.
Notes
Pat the fish dry before cooking to achieve extra crispy skin.
Do not move the fish too early or it may stick to the pan.
Substitute sea bass, branzino, snapper, trout, or halibut if needed.
For a dairy-free version, replace the butter with additional olive oil.
Store leftovers in the refrigerator for up to 2 days.
Serve with roasted vegetables, wild rice, couscous, or a fresh salad.
