Bass With Lemon Herb Butter
Pan-fried bass is elegantly finished with a bright lemon herb butter.
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Instructions
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Soak bass fillets in milk, then thoroughly drain them.
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Combine flour, salt, and pepper in a shallow dish.
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Heat clarified butter in a nonstick sauté pan over medium-high heat.
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Dredge fillets in the seasoned flour, tapping off excess.
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Sauté fillets in the hot pan, flesh side down, for 1-2 minutes until browned, then flip and cook the other side for 1-2 minutes.
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Transfer bass to a hot plate, top with herb butter, and serve immediately.
Nutritional Info (per serving)
Calories:
818 kcal
Carbohydrate:
18 g
Cholesterol:
248 mg
Fiber:
1 g
Protein:
54 g
Saturated Fat:
35 g
Sodium:
392 mg
Sugar:
6 g
Fat:
59 g
Unsaturated Fat:
0 g