chelsea'srecipes

whisk together:

1/4 c olive oil

1/4 t lemon zest

2 T fresh lemon juice

s&p



season:

4 pieces striped bass with s&p



choose heavy-bottomed pan for frying; take another smaller pan and wrap bottom with fish. warm larger pan over mh heat. when hot, pour in olive oil to coat. add fish, skin side down, and place foil wrapped pan on top. cook until skin browns. when browned, remove pan and turn fish; cook another minute or so until cooked through. whisk sace and pour onto warm plate, serve fish, skin side up on sauce.

variation:
garnish with herbs
add capers to hot pan, saute, then top.
beurre blanc rather than olive oil sauce