Pan-Fried Striped Bass with Lemon Sauce

1. Prepare the Lemon Sauce

In a bowl, whisk together ¼ cup of extra-virgin olive oil, ¼ teaspoon of lemon zest, and 2 tablespoons of fresh lemon juice. Season the sauce with a pinch of salt and a few grinds of black pepper.

2. Season the Striped Bass

Season the striped bass pieces on both sides with salt and fresh-ground black pepper.

3. Cook the Striped Bass

Heat a heavy-bottomed pan over medium-high heat. Once the pan is hot, generously coat the bottom with olive oil. Carefully place the seasoned bass pieces in the pan, skin side down. Press each piece of fish with a slightly smaller pan wrapped in foil to ensure even crisping of the skin. Cook for about 7 minutes, checking occasionally to make sure the skin is browning evenly. Adjust the heat as necessary to prevent burning. Once the skin is brown and crispy, remove the top pan and turn the fish over. Cook for an additional minute until the fish is just cooked through but still moist and tender inside.

4. Serve the Fish

Before serving, give the lemon sauce a quick whisk to ensure it's well blended. Pour the sauce onto a warm plate, creating a vibrant base for the fish. Place the cooked fish skin side up on top of the sauce.