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Pan-Fried Bass with Lemon Garlic Herb Sauce

Pan-fried bass with lemon garlic herb sauce is a magnificently tasty dinner, that’s ready in a snap. Garlic, lemon, thyme, oregano, and white wine make a lush, yet still fresh, sauce that will complement anything you serve with it.

A white dinner plate with 2 filets of pan-fried bass with lemon garlic herb sauce, a fork, and 2 slices of lemon.

Adapted from Kevin Belton | Kevin Belton’s Cookin’ Louisiana | Gibbs Smith, 2021

I began cooking under the watchful eye of my mother and grandmother in the uptown New Orleans home where I grew up. From these talented home cooks, I learned to prepare the venerable dishes of the city. I’ve had the opportunity to travel through Louisiana many, many times, learning about the multi-faceted cuisine of the state. This pan-fried bass comes from the Rapides Parish, in the heart of Louisiana.–Kevin Belton

Pan-Fried Bass with Lemon Garlic Herb Sauce

A white dinner plate with 2 filets of pan-fried bass with lemon garlic herb sauce, a fork, and 2 slices of lemon.

Pan-fried bass with lemon garlic herb sauce is a magnificently tasty dinner, that’s ready in a snap. Garlic, lemon, thyme, oregano, and white wine make a lush, yet still fresh, sauce that will complement anything you serve with it.

Kevin Belton

Prep 20 mins

Cook 15 mins

Total 35 mins

Entree

Southern

4 servings

336 kcal

No ratings yet

  • Pat fish dry with a paper towel and sprinkle Creole seasoning on both sides.

  • In a shallow dish, mix together flour, salt, and pepper. Dredge each piece of fish in the flour mixture, coating the entire surface then shaking off any excess.

  • In a large skillet, preferably non-stick, over medium-high heat, melt 1 tablespoon of butter and add the oil.
  • Cook fish in the skillet until golden brown and fully cooked, about 3 minutes per side. (Don’t move the fish too much, especially if you are using a pan that isn’t non-stick, otherwise, the fish may stick to the bottom and not get browned as nicely as it should.) Move the fish from the skillet to a plate.

  • Turn down heat to low. Add white wine to the skillet to deglaze, stir up any browned bits. Continue cooking until almost all of the wine has evaporated, 1 to 2 minutes.

  • Add 1 more tablespoon of butter to the skillet. Once melted, add garlic and fresh herbs to the skillet and sauté until fragrant, about 30 seconds.

  • Pour in the stock and bring to a simmer. Turn off heat and stir in remaining butter and lemon juice. Taste and adjust seasoning if necessary. Divvy fish among plates and drizzle the sauce over.

*What can I substitute for bass?

One of the most popular fish eaten, bass is loved for its meatiness and flaky white meat. Besides that, it’s pretty easy to find and affordable. Halibut and cod are great subs though, in case you need one. 

*How do I cook skin-on fish?

This is a small detail but an important one if you’re planning to share dinner with someone. Starting with your fillet skin-side down will ensure that you have a nicer presentation, making you look like the super proficient home cook that you are. If you’re not using a non-stick pan, don’t force the fillet before it’s ready to flip either. 

Serving: 1servingCalories: 336kcal (17%)Carbohydrates: 10g (3%)Protein: 32g (64%)Fat: 17g (26%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 161mg (54%)Sodium: 745mg (32%)Potassium: 535mg (15%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 725IU (15%)Vitamin C: 5mg (6%)Calcium: 65mg (7%)Iron: 3mg (17%)

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Originally published September 24, 2021

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