this came to me through my brother from a local gourmet and very well trained chef.
you will need
skinned (fresh) striper fillets
salt (sea salt better) 1 tsp
black pepper (fresh cracked better) 1 tsp
cayanne pepper 1 tsp
extra virgin olive oil or other cheap olive oil 1.5-2.5 tbsp
cheap chardonnay wine or other available white wine (1 cup)
pasta (cooked) if you like it with a bit of fresh grated parm.
side of vegetables if you like
take skinned striper fillets preferably about 1/2" to 1" in thickness and long and wide enough to fill a small fry pan or skillet, if you don't have a pan or skillet that can go from the stovetop to the oven then stop reading now.
place fillets on cutting board and sprinkle one side with salt, pepper, and cayanne pepper (not too much of any)
add enough olive oil (prefer extra virgin) to cover the bottom of the pan and place on medium-high stovetop until oil just starts to smoke a little.
place fillets seasoned side down in hot pan and sear for approximately 2.0 minutes, flip fillets over and cook for one minute on other side
add one cup of cheap chardonnay or other white wine thats around the house. bring up to a bubbly roll (approx 1 more minute on stovetop), and then insert into a pre heated 425 degree oven,
the length of stay in the oven will depend on the thickness of the fillet but in general 12-20 minutes.
once done (fish flakes easily w/ fork) serve fish with sides of your choice or as I prefer over a bit of pasta with a little juice from pan and some fresh parmasean and cracked pepper.
thats it pretty simple, fish will be very moist and delicious.