{"id":15706,"date":"2024-03-21T09:00:00","date_gmt":"2024-03-21T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=15706"},"modified":"2025-06-19T08:40:51","modified_gmt":"2025-06-19T12:40:51","slug":"striped-bass-with-lemon-parsley-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/striped-bass-with-lemon-parsley-sauce\/","title":{"rendered":"Striped Bass with Lemon-Parsley Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound striped bass fillets<\/li>\n\n\n\n<li>2 tablespoons vegetable oil or avocado oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>sea salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>all-purpose flour<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><em>Lemon-Parsley Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 tablespoons butter<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>\u215b teaspoon sea salt<\/li>\n\n\n\n<li>2 tablespoons finely chopped fresh parsley.<\/li>\n<\/ul>\n\n\n\n<p>In small saucepan, melt butter over medium heat. Add lemon juice and salt. Remove from heat. Add parsley and pour over cooked fish.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0Adapted From:\u00a0<em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    <p>DID YOU KNOW?<\/p><p>Also known as rockfish, Atlantic&nbsp;<a href=\"https:\/\/www.ncwildlife.org\/Learning\/Species\/Fish\/striped-Bass\" target=\"_blank\" rel=\"noreferrer noopener\">striped bass<\/a>&nbsp;are anadromous which means they spend most of their lives in salty water, then migrate to freshwater to spawn.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a>&nbsp;<\/p>\n  <\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Striped Bass with Lemon-Parsley Sauce.<\/p>\n","protected":false},"author":23,"featured_media":15707,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,246,15,226,215,138,216,218],"tags":[145],"class_list":["post-15706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-fish-flakes","category-mariners-menu","category-sauteed","category-spring","category-striped-bass","category-summer","category-winter","tag-main"],"displayCategory":{"term_id":15,"name":"Mariner's 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