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Herbed Striped Bass
Ingredients
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 Directions
Spread the herbs and salt and pepper on a large platter. Brush each fillet with the egg white, then dredge in the herbs. 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.
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