Striped Bass with Brown Butter, Capers, and Lemon

Striped Bass with Brown Butter, Capers, and Lemon

Block Island Striped Bass with Brown Butter,
Capers, and Lemon

by Ralph Conte
from Raphael Bar-Risto
Providence, RI
Serves 4

I’ve given this recipe to others who loved it.

Use fillets that aren’t too thick.


1 cup


1 tablespoon

black pepper

1 tablespoon

white pepper

1 tablespoon

cayenne pepper

2 tablespoons

kosher salt

4 eight-ounce

striped bass fillets

6 tablespoons

butter, divided

1/4 cup


1/2 cup

white wine

1/4 cup

chopped parsley for garnish

Juice of 1 lemon, plus additional lemon slices for garnish
  1. Combine the flour, peppers, and salt. Dredge the fish fillets in the flour mixture and shake off any excess.
  2. Melt 2 tablespoons of the butter in a heavy saucepan and heat until the butter is nut brown and foaming. Be careful not to burn. Place the fish fillets in the pan, skin side down, and sauté until cooked on that side, about 3 to 4 minutes. Carefully flip the fillets over and sauté on the other side for another 3 minutes or so.
  3. Drain off the excess butter and reduce the heat to a simmer. Add the capers, lemon juice, and wine. Cook for about 5 minutes, then enrich the sauce with the remaining 4 tablespoons butter. Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices.