Name: Herbed Striped Bass
Ingredients: 1 cup mixed fresh soft herbs (sage, parsley, basil, chives), coarsely chopped; Kosher salt and freshly ground black pepper; Four 4-ounce striped bass or rockfish fillets, skin off; 1 egg white, lightly whisked

Herbed Striped Bass

Recipe by Mackenzie Foster

Servings

servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Use soft, leafy herbs on the bass; they form a pleasantly crisp coat when seared.

Ingredients

1 cup mixed fresh soft herbs (sage, parsley, basil, chives), coarsely chopped
Kosher salt and freshly ground black pepper
Four 4-ounce striped bass or rockfish fillets, skin off
1 egg white, lightly whisked

Directions

Spread the herbs and salt and pepper on a large platter. Brush each fillet with the egg white, then dredge in the herbs.
In a large nonstick skillet over medium-high heat, sear the fillets 3 to 4 minutes per side, or until cooked through and the flesh just begins to flake.