Serves 4


  • 2 bunches broccolini (about 12 ounces each)
  • 4 fillets striped bass, skin on (about 6 ounces each), halved crosswise
  • Kosher salt
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 4 garlic cloves, sliced
  • Peperoncino
  • 1 lemon, peel removed with a vegetable peeler, lemon halved


To prepare the broccolini, trim and discard any tough stems. Starting at the base of the stalk, use a paring knife to peel away the tough outer layer of skin, going only about halfway up the stalk.

Turn the bass skin side up and lightly score the skin of each piece one or two times so it doesn’t curl when cooked. Season the striped bass with salt. Heat a large nonstick skillet over medium high heat. Add a thin film of vegetable oil. When the oil is hot, lightly dredge the bass on both sides in the flour. Add skin side down to the pan and cook until well browned and crispy, about 2 to 3 minutes. Flip and cook until the other side is browned and the fish is just cooked through, about 2 minutes. Remove to a plate.

Wipe the skillet clean with a paper towel and add the olive oil. Add the broccolini and season with salt. Cook and turn to coat in the oil. Add the garlic, lemon peel and a big pinch of peperoncino. Season with salt. Once the seasonings are sizzling, add 1/2 cup water. Adjust the heat so the juices are simmering and cover the skillet. Cook until the broccolini is tender, 5 to 6 minutes. Set the fish on top of the broccolini. Cook until the fish is heated through but the skin is still crisp, just a minute or two. Transfer to serving plates, drizzle with oil and squeeze the lemon over.