Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish with olive oil. If using a whole striped bass, make 3–4 shallow diagonal slashes on each side so the marinade can seep in.

Pat the striped bass fillets or whole fish dry on all sides with paper towels. If the skin is on, dry the skin especially well to help it crisp and brown in the oven.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, kosher salt, black pepper, oregano, red pepper flakes (if using), and white wine (if using).

Place the fish on the prepared baking sheet or in the baking dish. Spoon or brush the lemon garlic marinade all over the fillets (and inside the cavity and slashes if using a whole fish). Arrange lemon slices on and around the fish, and scatter the butter pieces around it if using.

Roast at 400°F (200°C) until the fish flakes easily with a fork, is opaque in the center, and the internal temperature reaches 130–135°F at the thickest point. For fillets, this is about 10–14 minutes depending on thickness. For a 2–2½ pound whole fish, plan for about 18–22 minutes. If the top darkens too quickly, tent loosely with foil.

Remove the fish from the oven and let it rest for 3–5 minutes so the juices settle. Sprinkle with chopped parsley and capers (if using), then spoon some of the lemony pan juices over the fish just before serving.

Serve the striped bass with extra lemon wedges if desired, alongside roasted potatoes, rice, couscous, or your favorite vegetables or salad.

For pan-seared striped bass, pat fillets very dry and season both sides with salt and pepper. Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and press gently with a spatula for the first 20–30 seconds so the skin doesn’t curl. Cook 4–6 minutes, until the skin is deeply golden and crisp. Flip, reduce heat to medium-low, and cook another 2–4 minutes until just cooked through. In the last minute, add about 1 tablespoon butter, minced garlic, a squeeze of lemon juice and zest, and a pinch of oregano to the pan; spoon the melted, seasoned butter over the fish.

For grilled striped bass, marinate the fish in the lemon garlic mixture for 15–30 minutes in the refrigerator. Preheat the grill to medium-high and oil the grates well. Grill fillets for 3–5 minutes per side, depending on thickness. Grill a whole striped bass for about 6–8 minutes per side, turning carefully with two spatulas. Grill lemon wedges alongside for a smoky, caramelized flavor.