Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.
Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil bass on high until crust is crispy and golden brown, about 3 minutes.