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Pan-Seared Striped Bass

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Pan-Seared Striped Bass is a light and elegant seafood dish featuring crispy skin, tender flaky fish, and a bright lemon-butter finish. This quick recipe highlights the natural flavor of striped bass while delivering restaurant-quality results at home.

Ingredients

  • 4 striped bass fillets (about 6 ounces each), skin on
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Pat the striped bass fillets dry with paper towels.
  2. Season both sides with salt, pepper, garlic powder, and paprika.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Once the oil is hot, place the fillets skin-side down in the skillet.
  5. Press gently with a spatula for the first 20 to 30 seconds to keep the skin flat against the pan.
  6. Cook for 4 to 5 minutes without moving the fish until the skin is crispy and golden.
  7. Carefully flip the fillets and cook for an additional 2 to 3 minutes, or until the fish flakes easily with a fork.
  8. Add the butter to the skillet during the final minute of cooking.
  9. Stir in the lemon juice and spoon the melted butter mixture over the fish.
  10. Remove from the heat and transfer to serving plates.
  11. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Pat the fish completely dry before cooking for the crispiest skin.
  • Add fresh thyme, dill, or rosemary to the butter sauce for extra flavor.
  • Deglaze the skillet with white wine for a simple pan sauce.
  • Substitute sea bass, branzino, snapper, trout, or halibut if needed.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently in a skillet or low-temperature oven to maintain texture.

Nutrition

Find it online: https://thefamilycooking.com/pan-seared-striped-bass/