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Mariner's Menu

Striped Bass with Lemon-Parsley Sauce


  • 1 pound striped bass fillets
  • 2 tablespoons vegetable oil or avocado oil
  • 2 tablespoons butter
  • sea salt
  • freshly ground black pepper
  • all-purpose flour

Heat oil in medium skillet over medium heat. Add butter. Lightly salt and pepper fillets. Dredge in flour and shake off excess. Cook fillets for about 4 minutes over medium heat until golden brown on each side. Remove from pan and drain on paper towels. While fish is cooking, prepare Lemon-Parsley Sauce.

Lemon-Parsley Sauce

  • 6 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • ⅛ teaspoon sea salt
  • 2 tablespoons finely chopped fresh parsley.

In small saucepan, melt butter over medium heat. Add lemon juice and salt. Remove from heat. Add parsley and pour over cooked fish.

Contributed by Joyce Taylor  Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Also known as rockfish, Atlantic striped bass are anadromous which means they spend most of their lives in salty water, then migrate to freshwater to spawn.

Erika Young, Coastal and Marine Education Specialist