Striped BassEasy

How to Cook Striped Bass: 3 Foolproof Ways

Prep: 10 minCook: 20 minServes: 2-4

Fresh striped bass is one of the best-eating fish in the saltwater world — firm, flaky, mild, and forgiving in the kitchen. Whether you pulled one from the surf at dawn or landed one from a jetty at midnight, these three methods will turn your catch into a meal you'll crave.

Ingredients

2 striped bass fillets (6-8 oz each), skin on
2 tbsp olive oil or butter
Salt and fresh cracked black pepper
2 cloves garlic, smashed
1 lemon, sliced
2 sprigs fresh thyme or dill
1 tbsp capers (optional — for piccata variation)

Instructions

1
Pat fillets completely dry with paper towels — this is the #1 secret to crispy skin.
2
Score the skin side with 3 shallow cuts (helps it cook evenly and prevents curling).
3
Season generously with salt and pepper on both sides.
4
Heat a cast-iron or stainless skillet over medium-high heat until smoking hot.
5
Add oil, then place fillets skin-side down. Press gently with a spatula for 10 seconds.
6
Cook 4-5 minutes skin-side down without moving. The skin should be golden and crispy.
7
Flip and cook 2-3 minutes more. Add butter, garlic, lemon slices, and herbs to the pan.
8
Spoon the melted butter over the fish for 30 seconds, then remove from heat.
9
Let rest 2 minutes. Serve with lemon wedges and the pan sauce drizzled on top.

💡

Pro Tip

Don't overcook! Striped bass is done when it flakes easily with a fork and the internal temp hits 130-135°F. If it's white and dry, you went too long. Fresh striper also grills beautifully — just oil the grates well and cook 4 minutes per side over medium-high heat.

🎣