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pan-seared striped bass on a serving tray.
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5 from 1 vote

Pan-Seared Striped Bass

This delicious pan-seared striped bass is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Main Course
Cuisine: French
Servings: 2 people
Calories: 301kcal
Author: Sarah Trenalone

Ingredients

  • 8 ounce striped bass (2 fillets)
  • 1 tablespoon flour Use gluten-free AP flour if needed
  • pinch salt, pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 lemon, juiced
  • 1 tablespoon capers
  • small handful fresh herbs (such as fresh rosemary, chives, or oregano)

Instructions

  • Pat bass fillets dry.  Dust with flour, and shake off any excess.  Sprinkle them on both sides with salt and pepper.
    striped bass fillets dusted with flour.
  • Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
    Place the fillets skin-side down in the pan and cook about 4 minutes. (If your fillets don't have skin, it doesn't matter which side you cook first.)
    Don't touch the fillets until they're ready to flip.
    Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
    After flipping, divide the remaining 1 TB butter over both fillets.
    striped bass fillets in a hot pan.
  • Cook fish another 2-3 minutes until done. (Thicker fillets will take longer than thin fillets.) Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
    Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
    Reduce heat to medium.  Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. 
    Serve fish hot with pan sauce and remaining herbs.
    fillets in a hot pan topped with butter knobs.

Nutrition

Calories: 301kcal | Carbohydrates: 8g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 453mg | Potassium: 426mg | Fiber: 2g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg