SUPERBLY HERBY STRIPED BASS
2 striped bass filets, about 2 ½ – 3 pounds , skinned
2 tablespoon oyster sauce
2 tablespoon olive oil
½ cup flour
3 tablespoon Dish off the Block Superbly Herby Seasoning
Cut the striped bass into serving size pieces – about 4 ounces each or a little bigger than a deck of cards… or if you have big eaters like teenage boys, double that!
Combine the oyster sauce and the juice from one of the lemons (about 3 tablespoons) in a shallow baking dish. Add the fish and turn to coat. Let marinade at room temperature for 30 minutes.
Heat the olive oil in a large cast iron or oven proof skillet over medium high heat.
Combine the flour and Superbly Herby Seasoning in a shallow baking dish. Dip each piece of fish in the herby flour mixture to coat on both sides. Place in the hot oil and sear on the first side for 3-4 minutes until golden brown and cook for 3-4 minutes more on the second side.
If the filets are very thick, you may need to finish them for 5-7 minutes in the oven (preheated to 375). If the filets are not too thick, you can finish them on the stove top. When a fork slides in and out of the center easily and fish flakes in the middle, they are done.
Squeeze more lemon over the top and garnish with fresh basil or chopped parsley.