No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Herbed Striped Bass

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

  • Servings: 4
Herbed Striped Bass


  • 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


  1. Spread the herbs and salt and pepper on a
    large platter. Brush each fillet with the egg white, then dredge in the herbs.

  2. 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.


Reviews (0)

Related Topics