Pan Crispy Striped Bass with Brown Butter, Lump Cra

Name: Pan Crispy Striped Bass with Brown Butter, Lump Crab Meat and Shiitake -- Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6-ounce) fillets of striped bass, skin on; 1 pound jumbo lump crab meat, shells picked; 1/4 cup clarified butter; 1 lemon, juiced; 2 tablespoons chopped parsley; 1/4 pound of unsalted butter, cold, cut into pieces; 1 recipe roasted shiitake mushrooms, recipe follows; 4 bunches watercress, fleshy stems removed; Salt and white pepper; 1 pound shiitake mushrooms, cleaned; 2 tablespoons garlic; 1 tablespoon thyme, chopped; 1 tablespoon rosemary, chopped; Olive oil; Salt; Pepper

Servings: persons

6 (6-ounce) fillets of striped bass, skin on
1 pound jumbo lump crab meat, shells picked
1/4 cup clarified butter
1 lemon, juiced
2 tablespoons chopped parsley
1/4 pound of unsalted butter, cold, cut into pieces
1 recipe roasted shiitake mushrooms, recipe follows
4 bunches watercress, fleshy stems removed
Salt and white pepper
1 pound shiitake mushrooms, cleaned
2 tablespoons garlic
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Olive oil
Salt
Pepper

1
Heat a 14-inch saute pan to medium high.
2
Dry the skin side of the filets with a cloth.
3
Generously season both sides of the fish with salt and white pepper.
4
Add the clarified butter to the pan and place 3 of the fillets in the pan skin side down.
5
Cook for 3 minutes and gently turn using a fish spatula.
6
Cook an additional 2 minutes and reserve on absorbent cloth.
7
Cook the other fillet in the same fashion.
8
Wipe the hot pan out with a dry clean cloth.
9
Add the cold butter to the pan and swirl around.
10
Allow the butter to brown.
11
Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan.
12
Add the lemon juice and parsley.
13
Remove from the heat.
14
In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress.
15
Place some of the mixture on a plate.
16
Place fillet of fish skin side up on top of the salad and top with a generous amount of the crab meat mixture.
17
Preheat the oven to 425 degrees.
18
In a large bowl, toss together the mushrooms, garlic, herbs, olive oil and salt and pepper.
19
Place the mushrooms on a baking sheet and bake for 15 minutes.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 (6-ounce) fillets of striped bass, skin on, 1 pound jumbo lump crab meat, shells picked, 1/4 cup clarified butter, 1 lemon, juiced, and more.

Yes, Pan Crispy Striped Bass with Brown Butter, Lump Crab Meat and Shiitake -- Watercress Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan Crispy Striped Bass with Brown Butter, Lump Crab Meat and Shiitake -- Watercress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions