Photo: John Autry; Styling: Cindy Barr
4 servings (serving size: 1 fillet and about 1 tablespoon sauce)

Wild striped bass is plentiful along the East Coast, but if you live inland it might be hard to find and expensive. Look for farmed striped bass, which is actually a hybrid of striped bass and white bass.

How to Make It

Step 1

Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; sauté 4 minutes or until lightly browned. Turn fillets over; sauté 4 minutes or until desired degree of doneness. Remove from pan; keep warm.

Step 2

Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.

Step 3

Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine "Bouzeron" 2007 ($23), from a small French town in the Côte Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

claudiajewell's Review

May 06, 2012
I didn't have clam juice so I boiled a few shrimp in water and used the broth in its place. Chopped the shrimp and addded to the sauce.

gailforce's Review

November 09, 2011
I made this recipe with striped bass (aka rock fish) freshly caught by my husband in the Chesapeake Bay this morning. It's a very mild delicate fish and the sauce was equally delicate complementing the fish perfectly. Served with spinach sauteed with mushrooms and garlic. A delicious and quick meal.

morered's Review

October 17, 2011

4Lopez's Review

October 18, 2010
I made this for a date night with my husband, and it was outstanding! I used mahi mahi instead of the sea bass and chicken broth instead of the clam juice, and it was delicious. The sauce is so flavorful, and I look forward to making/eating it again!