Sunday, July 14, 2024

FOOD FOR THE SOUL – Sautéed Striped Sea Bass

March 6, 2010 by  
Filed under Food

Chef Jeff Henderson

Striped bass is such an easy fish to prepare — it is very light and flavorful, and cooks within 10 to 12 minutes. I love to cook caramelized cabbage with this fish; but if you prefer another type of seasonal vegetable, it’s your call on what side dishes to bring to the table.


3 tablespoons canola oil
4 6-ounce striped sea bass fillets, scored
Kosher salt and freshly ground white pepper, to taste
2 tablespoons extra-virgin olive oil


Jeff Henderson is the author of New York Times best-seller “Cooked” (William Morrow) and “Chef Jeff Cooks” (Simon & Schuster). For more info, visit

1. Preheat the oven to 375 degrees.
2. Heat the canola oil in a nonstick sauté pan over medium-high heat until it’s very hot but not smoking. Season the bass on both sides with salt and pepper, then place, skin side down, in the sauté pan. Cook until the skin is nice and crispy, 4 to 6 minutes.
3. Turn the fillets over with a spatula and bake until the fish is tender, 4 to 6 minutes. Remove the fish from the oven.
4. Drizzle the fish with a little olive oil and serve immediately.


One Response to “FOOD FOR THE SOUL – Sautéed Striped Sea Bass”
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