{"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":"2024-03-21T09:17:00","modified_gmt":"2024-03-21T13:17:00","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
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
Lemon-Parsley Sauce<\/em><\/p>\n\n\n\n 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 Contributed by Joyce Taylor<\/a> Adapted From: Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n DID YOU KNOW?<\/p> Also known as rockfish, Atlantic\u00a0striped bass<\/a>\u00a0are anadromous which means they spend most of their lives in salty water, then migrate to freshwater to spawn.<\/p>\n