Pan-Roasted Striped Bass

1. 1

   Heat the oil in a large skillet over medium heat until it slides easily across the pan.

2. 2

   Dry the fillets thoroughly with paper towels, season them with kosher salt and pepper on both sides, then add them, skin-side down, to the skillet.

3. 3

   Reduce the heat (the oil should sizzle, not sputter) and cook the fillets until the skins crisp, about 3 minutes.

4. 4

   Turn the fillets and gently brown the other side, about 3 minutes more.

5. 5

   Add the butter and thyme.

6. 6

   Continue cooking the fillets, turning them over once or twice (so that they brown evenly) and basting with the lightly browning butter.

7. 7

   Cook until the fish is opaque, about 4 minutes more.

8. 8

   Serve at once, drizzled with the browned butter and sprinkled with coarse sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.