2 cups cilantro, tender stems and leaves, roughly chopped
6 Tbsp. extra-virgin olive oil, divided, plus more for garnish
1/2 cup flat-leaf parsley, tender stems and leaves, roughly chopped
1/4 cup pitted Kalamon olives, roughly chopped
1/4 cup finely chopped preserved lemon
1/4 cup chopped sun-dried tomatoes
2 cloves garlic, minced
2 tsp. chopped Calabrian chile peppers (depending on spice level), or an equal amount fresh fresno, serrano, or Thai chile
Kosher salt
Freshly ground black pepper
4 (4- to 6-oz) fillets striped bass, skin-on
Step 1
In a medium bowl, stir together cilantro, 4 tablespoons oil, parsley, olives, preserved lemon, sun-dried tomatoes, garlic, chile peppers, ½ teaspoon salt, and ¼ teaspoon black pepper.
Step 2
Use a knife to score the skin in a diagonal pattern, about 4 times per fillet, making sure to just slice through the skin, not the flesh. Season fish on both sides with 1 teaspoon salt, dividing evenly.
Step 3
In a large skillet over medium heat, heat remaining 2 tablespoons oil. When the oil is shimmering, add the fillets, skin-side down. Cook until the skin is crisp and golden brown, 2 to 3 minutes. Use a thin spatula to flip the fillets. Cook until opaque throughout, 1 to 2 minutes more.
Step 4
Transfer fish to a plate. Serve with the salsa and a drizzle of oil, if you like.
