Sautéed Striped Bass with Lemon and Herb Sauce Is the Perfect Summer Dinner
Ingredients
- 4 (5 ounce) skin-on striped bass fillets (either hybrid striped bass or wild), patted dry
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1 lemon, halved lengthwise
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- 2 tablespoons cold unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
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