Bass With Lemon Herb Butter
This sauteed bass recipe is as simple as can be, and it's made even better by topping it with a delicious lemon herb butter.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4(4-ounce) black bass fillets
- 1cup milk
- ¼cup flour
- Kosher salt, to taste
- Ground white pepper, to taste
- 4tablespoons clarified butter
- 4tablespoons lemon herb butter
Instructions
Step 1
Gather the ingredients.Step 2
Soak the fillets in milk for a few minutes, then remove and fully drain them. If they're too wet when you dredge them in the next step, they may become too cake-y.Step 3
Spread the flour in a shallow glass baking dish and mix in the salt and pepper.Step 4
In a nonstick sauté pan, heat a tablespoon of clarified butter over a medium-high heat.Step 5
Dredge the fillets in the flour, tapping them gently to knock off any excess flour.Step 6
Place the fillets in the hot pan, with the flesh side down. Sauté for a minute or two or until browned. Then gently turn them with a fish spatula, making sure not to break the fillets. Brown this other side - about 1 to 2 minutes.Step 7
Transfer from the pan to a hot plate, two fillets per portion. Top each portion with a slice of herb butter and serve right away.