Pan-Seared Striped Bass with Lemon Herb Butter

About This Recipe

Striped bass (rockfish) has firm, flaky white meat that holds up beautifully to a hot cast iron pan. This simple recipe lets the fish shine with a golden crust and a bright lemon herb butter finish.

Ingredients

• 2 striped bass fillets (6–8 oz each), skin on
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 lemon, zested and juiced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat fillets dry with paper towels. Score the skin lightly with a knife. Season both sides generously with salt and pepper.
2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
3. Place fillets skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling. Cook 4–5 minutes until skin is golden and crispy.
4. Flip fillets. Add butter, garlic, and thyme to the pan. Baste the fish with the melted butter for 2–3 minutes until cooked through (internal temp 145°F).
5. Remove from heat. Squeeze lemon juice over fillets and sprinkle with lemon zest.
6. Garnish with fresh parsley and serve immediately.

Serving Suggestions

Pairs well with roasted asparagus, garlic mashed potatoes, or a simple arugula salad. Great with a cold beer after a long day on the water.

Pro Tips

• Dry skin = crispy skin. Don't skip the paper towel step.
• Don't move the fish once it hits the pan — let the crust form.
• Fresh-caught striped bass is best cooked the same day for peak flavor.