Sautéed Striped Bass With Lemon and Herb Sauce Is the Perfect Summer Dinner
"If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes...."
INGREDIENTS
•
4 (5-oz.) skin-on striped bass fillets (either hybrid striped bass or wild), patted dry
•
1/4 teaspoon black pepper
•
1 teaspoon kosher salt, divided
•
1 lemon, halved lengthwise
•
3 tablespoons olive oil
•
2 tablespoons dry white wine
•
2 tablespoons cold unsalted butter
•
2 tablespoons chopped fresh parsley
Comments & Reviews
Just A Pinch Sweepstakes