-
1
For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
-
2
Taste for salt and lemon juice and adjust as desired.
-
3
The sauce will separate as it sits; this is not a problem.
-
4
Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
-
5
Choose a heavy-bottomed pan for frying the fish.
-
6
Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil.
-
7
This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp.
-
8
(You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.)
-
9
Warm the larger pan over medium-high heat.
-
10
When hot, pour in: Olive oil, enough to generously coat the bottom.
-
11
Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish.
-
12
Cook until the skin is brown and crispy, about 7 minutes.
-
13
Check now and then to see that the fish is indeed browning, but not overbrowning.
-
14
Adjust the heat up or down to speed up or slow down the cooking as needed.
-
15
When the skin is browned, remove the top pan and turn the fish.
-
16
Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside.
-
17
Meanwhile whisk the lemon sauce together again and pour it onto a warm plate.
-
18
Serve the fish skin side up, on top of the sauce.
-
19
Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
-
20
Soak, rinse, and squeeze dry a tablespoon or so of capers.
-
21
When the fish is cooked add the capers to the hot pan and saute for a minute or two.
-
22
Remove with a slotted spoon and scatter over the fish.
-
23
Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.
