If you prefer a lighter sauce and find sea bass to have a strong flavour, remove the pan drippings from the skillet before preparing the sauce. The wine-butter sauce goes well with the food, especially with the aromas of caramelised lemon.

Sautéed Striped Bass with Lemon and Herb Sauce is a cooking guide or recipe that provides step-by-step instructions on how to prepare and cook a delicious and healthy seafood dish. The recipe typically involves sautéing the striped bass in a pan with some oil or butter until it is cooked through, and then making a sauce using lemon juice, herbs, and other seasonings to add flavor and depth to the dish. The finished product is a flavorful and nutritious meal that can be served with a variety of side dishes, such as roasted vegetables, rice, or a fresh salad.

Table Of Content 

How to Make Sautéed Striped Bass with Lemon and Herb Sauce

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Active Time

30-minute 

Active period
Time Frame:30 mins

Servings: 4 

Nutritional Profile: No Egg, 

Ingredients

• 4 skin-on, 5-ounce fillets of striped bass, either hybrid or wild; patted dry
•  
• Black pepper, 1/4 teaspoon
•  
• 1 kosher salt teaspoon, split
•  
• 1 lemon, cut lengthwise in half.
•  
• Olive oil, 3 tablespoons
•  
• 2 teaspoons of white wine, dry
•  
• Cold, unsalted butter, two teaspoons
•  
• 2 teaspoons freshly chopped parsley
• Directions

 

Step.1

Let the fillets stand for 20 minutes after seasoning with pepper and 3/4 teaspoon salt.

 

Step.2

 

A sizable nonstick skillet is preheated on medium-high. Add the lemons, cut sides down, and heat for about 5 minutes, or until just faintly browned. Place the fillets in the skillet with the lemon juice and olive oil, skin side down. Cook, untouched, for 5 to 7 minutes, or until the edges of the skin start to brown and the fish is almost completely opaque.

 

Step.3

 

Gently shake the skillet when the fillets seem to be 90% cooked through. As fish is patiently cooked, it will naturally release from the pan, enabling you to flip the fillets without them sticking. Then cook the fillets for another minute. Placing the fish and the lemons on plates. Each lemon half should have two slices. Clean the skillet.

 

Step.4

 

Add wine, the final 1/4 teaspoon of salt, and butter after lowering the heat to medium-low. Whisk the mixture to emulsify while the butter melts. Overtop fillets with sauce. Together with a grilled lemon wedge, garnish with parsley.

 

Nutrition Facts
Servings Per Recipe 4
Calories 290
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 1g	4%
Protein 26g	52%
Total Fat 19g	24%
Saturated Fat 6g	30%
Sodium 581mg	25%

Registered dietitians use an ingredient database to determine nutrition information, however it should only be taken as a rough approximation.

The amounts of nutrients that are advised to be consumed daily are known as Daily Values (DVs). The amount that a serving of a particular product or recipe contributes to each of those total suggested amounts is shown on nutrition labels by the percentage daily value (%DV). The daily value is based on a typical 2,000 calorie diet, according to the Food and Drug Administration (FDA). You might require more or less of a given nutrient depending on your caloric needs or whether you have a medical condition. (For instance, it is advised that individuals following a heart-healthy diet consume less sodium on a daily basis than individuals following a conventional diet.

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