Fried Fish | Striped Bass with Mediterranean-style Lemon Cream Sauce | Artichokes, Tomatoes, Olives

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

Score the back of the striped bass fillets to prevent the skin from crinkling while cooking.

Season both sides of the fish fillets with kosher salt and black pepper.

Heat a pan until it's smoking hot.

Add a couple teaspoons of olive oil to the hot pan.

Place both fillets in the pan, skin side down, and hold them down to keep the skin flat.

Saute the fish for about 1 to 1.5 minutes until the outside turns white.

Pour off excess oil from the pan.

Flip the fish fillets over in the pan.

Add white wine to the pan, ensuring it doesn't boil.

Add lemon juice to the pan and stir.

Check the fish for doneness; if necessary, place it in a preheated oven at 400 degrees for about 4 minutes.

After 3 to 4 minutes in the oven, check if the fish is fully cooked.

Add artichoke hearts, black olives, and some tomatoes to the pan.

Add fresh dill, salt, and pepper to the mixture.

Bring the mixture back to a simmer.

Add heavy cream to the pan and simmer for about half a minute, avoiding a full boil.

Prepare a plate with cooked basmati rice as a base.

Place the fish fillet on the rice, skin side down.

Spoon the tomato mixture and sauce around the fish on the plate.

Optionally, present one fillet with the skin side up for visual appeal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens