4 Servings - Total Time: 30 mins
Calories: 290 per serving Fat: 19 grams Protein: 26 grams
- 4 (5-oz.) skin-on striped bass fillets, 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
- Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes.
- Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes.
- When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean.
- Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt, and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge.