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Sautéed Striped Bass with Fresh Oregano


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter

In a shallow bowl, combine flour, salt and pepper. Dredge fish in the mixture, shaking off excess.

Heat oil in a large skillet. Add butter and melt. Sauté fish until golden brown about 4 to 5 minutes. Turn fish over and repeat, cooking until done.

While fish is cooking, prepare oregano sauce.

Oregano Sauce

  • 4 tablespoons butter
  • 1 teaspoon pressed garlic
  • ½ cup dry white wine
  • 4 tablespoons chopped fresh oregano
  • ¼ teaspoon salt                                                          
  • ¼ teaspoon freshly ground white pepper

Melt butter in a small saucepan. Add garlic, wine, oregano, salt and pepper. Simmer for about 6 minutes. Spoon over the cooked fish.

Contributed by Joyce Taylor MM2