sautéed striped bass with lemon-herb sauce

4 Servings - Total Time: 30 mins 

Calories: 290 per serving  Fat: 19 grams     Protein: 26 grams 

Ingredients:

• 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

Preparation:

-  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.