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Origins in Culinary Sophistication: Copine and its Flawless Crispy Skin Striped Bass
Imagine stepping into a serene and elegantly appointed dining room in Seattle, a city known for its diverse culinary landscape and an increasing appreciation for refined, contemporary cuisine. The story of Copine unfolds as a testament to classic French technique reimagined with a modern, Pacific Northwest sensibility, perfectly exemplified by dishes like their impeccably prepared Crispy Skin Striped Bass.
Copine isn’t just a restaurant; it’s a meticulously curated dining experience, born from the vision of Chef Shaun McCrain and Jill Buchanan, who brought their extensive fine dining backgrounds to Seattle. “Copine” (meaning “girlfriend” or “buddy” in French) hints at a sophisticated yet approachable warmth. The restaurant’s philosophy centers on delivering precise, elevated French-American cuisine, prioritizing exceptional ingredients and flawless execution. The ambiance is one of understated elegance—intimate, chic, and conducive to a thoughtful culinary journey, often with a hint of quiet luxury. The menu, though seemingly concise, reflects a deep understanding of flavor profiles and a commitment to seasonal excellence.
During my visit to Copine, amidst the refined setting and the subtle clinking of silverware, I had the distinct pleasure of experiencing their Crispy Skin Striped Bass. This wasn’t merely a fish dish; it was a masterclass in texture and taste. The striped bass, expertly pan-seared, boasted skin that shattered with an audible crispness, giving way to perfectly moist, flaky flesh. It was often accompanied by seasonal, tender-crisp vegetables and a delicate, often vibrant, sauce that tied the elements together beautifully, showcasing the kitchen’s precision and respect for the ingredients.
Savoring that Crispy Skin Striped Bass at Copine, I understood that this establishment is more than just a place to eat; it’s a place to experience the art of contemporary French-American fine dining. It’s about respecting classic techniques while embracing the freshness of local ingredients, and creating dishes that are both comforting in their familiarity and exciting in their execution.
If you’re looking for a sophisticated and memorable dining experience in Seattle, Copine a place to savor refined French-American cuisine that highlights the best of the Pacific Northwest, Copine is a destination that should be at the very top of your list. It’s a place to experience the subtle beauty of culinary precision and discover masterpieces like their perfectly rendered Crispy Skin Striped Bass.
A Celebration of Culinary Sophistication: Crafting Your Own Flawless Crispy Skin Striped Bass
To capture the elegant, vibrant essence of Copine’s exquisite Crispy Skin Striped Bass in your own kitchen, begin with fresh, high-quality fish and a touch of refined culinary inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the precise artistry at Copine.
Embarking on this endeavor is a lesson in appreciating the inherent delicacy of fresh fish and the satisfying crispness of perfectly seared skin. Focus on mastering the technique that yields that irresistible crunch, while ensuring the flesh remains moist and flaky. Start by selecting fresh striped bass (or a similar firm, white fish available locally) and basic seasonings, the foundation of this delightful dish.
Consider incorporating elements that reflect Copine’s focus on highlighting the best of seasonal and well-sourced ingredients. The key to crispy skin lies in ensuring the fish skin is as dry as possible before it hits the pan. A simple drizzle of good quality olive oil and a touch of lemon juice will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the fish be the star, perhaps accompanied by a simple lemon-butter sauce or fresh seasonal vegetables.
Pay close attention to patting the fish skin thoroughly dry with paper towels. Start the fish skin-side down in a hot pan, applying gentle pressure to ensure even contact for maximum crispness. The enticing sizzle and aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients into an elegant meal.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of fresh seafood, precise technique, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the culinary artistry of Copine.
Chef’s Notes: Pan-Seared Fish with Herb Drizzle
• Pat the fish skin completely dry before cooking – This ensures a crisp, golden finish when searing.
• Pair with complementary sides – Roasted baby potatoes or a crisp green salad create a balanced meal.
• Enhance flavor with heat – Stir minced chili or red pepper flakes into the herb drizzle for a spicy kick.
• Swap fish varieties based on preference – Tilapia or cod work well for a milder option; adjust cooking time for thinner fillets.
• Ensure even cooking – Press fillets gently with a spatula to keep the skin flat and evenly crisp.
• Use high-quality olive oil – A robust, extra-virgin variety elevates both the sauce and the sear.
• Brighten the sauce with acidity – A splash of white wine vinegar or extra lemon juice enhances freshness.
• Customize herb choices – Basil or tarragon can replace dill for a different aromatic twist.
• Avoid overcrowding the pan – Searing in batches prevents steaming and guarantees crispy results.
• Serve immediately for peak texture – The fish is best enjoyed fresh, right out of the pan.
Pan-Seared Fish with Herb Drizzle
Channeling the confidence of a top chef, this recipe promises fish fillets so crispy you’ll think it came from a gourmet kitchen. In under 30 minutes, you’ll master a foolproof pan-sear technique that renders the skin golden and irresistibly crunchy, all while stirring up a lively green herb drizzle bursting with parsley, dill, capers, and lemon. Whether you’re a seasoned home cook or a curious beginner, you’ll love how straightforward it is to plate restaurant-quality fish at home. Ready to impress? Let’s get cooking!
4
servings10
minutes15
minutes420
kcal25
minutesKeep the screen of your device on
Ingredients
- Herb Drizzle
3 oil-packed anchovy fillets anchovy fillets finely chopped (or 1½ tsp anchovy paste)
1 small garlic clove thinly sliced
¼ cup chopped fresh parsley
¼ cup chopped fresh dill (or swap with basil)
2 Tbsp finely diced capers or cornichons
2 Tbsp fresh lemon juice (or white wine vinegar)
¼ cup plus 1 Tbsp extra-virgin olive oil, divided
¼ tsp kosher salt plus more to taste
Freshly ground black pepper
- Fish Fillets
4 skin-on fish portions (~6 oz each) fish fillets striped bass, snapper, salmon, or cod
Flaky sea salt
- Alternative Ingredients
Anchovy fillets → 1½ tsp anchovy paste same umami
Fresh garlic → ⅛ tsp garlic powder if fresh unavailable
Fresh herbs → 2 tsp dried Italian seasoning reduce quantity
Capers/cornichons → 1 Tbsp minced green olives
Lemon juice → lime juice or rice vinegar
White wine vinegar → apple cider vinegar
Extra-virgin olive oil → avocado or walnut oil
Skin-on fish → skin-on cod or halibut fillets
Kosher salt → sea salt use light hand
Directions
- Anchovy Herb Sauce Prep – Use a sharp chef’s knife to mince anchovy fillets (if using) and garlic until they form a smooth paste, about 2 minutes of steady chopping. Transfer this mash into a medium bowl, then fold in chopped parsley and dill along with diced capers or cornichons. Pour in fresh lemon juice, whisk slowly while drizzling in ¼ cup of olive oil until the mixture emulsifies. Optional: let the sauce rest for 5 minutes so the flavors fuse.
- Fish Pan-Sear Technique – Warm 1 Tbsp of olive oil in a nonstick pan over medium heat for about 1 minute until it shimmers. Pat each fish fillet dry and season both sides generously with kosher salt and black pepper, then place them skin-side down in the cold skillet. Let them cook undisturbed for 4 minutes, then press gently with a spatula to ensure the skin lies flat. Continue cooking 8–10 minutes longer—adjust the heat if the flesh browns too quickly—until the skin is golden and the flesh is mostly opaque.
- Assembly Plating – Spoon the herbed drizzle onto a serving platter or swirl it directly on individual plates. Gently lift each fish fillet from the pan and set it atop the sauce, skin side up to showcase the crisp texture. Finish with a pinch of flaky sea salt over the skin and a crack of fresh pepper. Optional: garnish with extra herb sprigs or lemon wedges for color and zest. Serve immediately for best crunch.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
Notes
- For extra crunch, pat the fish skin completely dry and preheat the pan thoroughly before adding fillets. Serve alongside roasted baby potatoes or a crisp green salad to balance textures. Stir minced chili or red pepper flakes into the herb sauce for a spicy kick. Swap in tilapia or cod if you prefer milder fish—just watch cooking time for thinner fillets.
Nutrition Facts
- Calories: 420kcal
- Fat: 28g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 650mg
- Potassium: 700mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 36g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 25mg
- Iron: 1mg
FAQs: Pan-Seared Fish with Herb Drizzle
Can I use boneless fish fillets?
Yes! Just be mindful that thinner cuts cook faster—adjust time accordingly.
How do I store leftover herb drizzle?
Keep in an airtight container in the fridge for up to three days.
Can I make this dish dairy-free?
Absolutely! No dairy is needed—just ensure the olive oil is of good quality.
What’s the best substitute for anchovies?
Try miso paste or Worcestershire sauce for a similar umami depth.
Can I use dried herbs instead of fresh?
Yes! Use half the quantity of dried herbs since their flavor is more concentrated.
What drink pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a light citrus-infused sparkling water.
Can I bake the fish instead of searing?
Yes! Bake at 400°F for 12–15 minutes, but note that the skin won’t be as crispy.
How do I prevent the sauce from separating?
Whisk slowly when adding olive oil to help emulsify the drizzle properly.
Can I prepare the sauce in advance?
Yes! Make the herb drizzle ahead and refrigerate—just stir before serving.
What’s the best way to plate this dish?
Arrange fillets skin-side up with the drizzle underneath for a stunning presentation.
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