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Sautéed Striped Bass with Dill and Sour Cream Sauce


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • salt
  • freshly ground black pepper
  • flour

Prepare the Dill and Sour Cream Sauce and refrigerate.

Heat oil in a large skillet. Add butter and melt. Lightly salt and pepper fish. Dredge lightly in flour.

Sauté at 350° F until golden brown about 4 to 5 minutes. Turn and repeat, cooking until done. Serve with Dill and Sour Cream Sauce.

Dill and Sour Cream Sauce

  • ½ cup sour cream
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon grated onion
  • 1 tablespoon chopped fresh chives
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground white pepper

In a small bowl, combine sour cream, dill, onion, chives, salt and pepper. Chill before serving. Spoon over hot fish.

Contributed by Joyce Taylor MM2