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Pan-Seared Striped Bass with Herb Sauce

2 striped bass fillets
1 pinch salt, pepper and garlic powder, to season each fillet
3 TBSP butter
1/2 TBSP olive oil
4 sprigs fresh dill
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 sprigs fresh dill, for garnish
2 sprigs fresh rosemary, for garnish
4 slices lemon

Lightly season fish on one side with salt, pepper and garlic powder.
Melt butter and olive oil in a large skillet on medium heat.
Add rosemary, thyme and dill to the butter as it melts to help infuse a little fresh herb flavor.
Add fish to the skillet and place the herbs on top of each piece while they cook, about 3 to 4 minutes to pan-sear the bottom of the fish to a golden brown color.
Transfer herbs to side of skillet and carefully flip fish.
While the fish cooks, spoon some of the melted butter over the fillets.
After spooning butter over fillets, place the herbs back on top and continue cooking fish, approximately 3 to 4 additional minutes until done and fish flakes easily.
Transfer fish to individual serving plates.
Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill

Coastal Fisherman Merch
CF Merch



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