Fried Bass with Brown Butter
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 215 |
| pro | 23 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 0 |
| chol | 102 mg |
| sodium | 350 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 14 |
| vit A | 11 |
| vit C | 12 |
| folate | 9 |
This simple French cooking method, called meunière, has stood the test of time for good reason. It yields perfectly crisp-crusted fish, and its brown butter lends a rich, nutty flavour.
Ingredients
Preparation
Peel lemon; slice as thinly as possible. Set aside.
Sprinkle fish with salt and pepper. Sprinkle flour in shallow dish; press fish into flour, turning to coat.
In nonstick skillet, melt 2 tbsp (25 mL) of the butter over medium heat; fry fish, in batches and turning once, until golden and fish flakes easily when tested, about 8 minutes. Transfer fish to plate and keep warm.
In same skillet, melt remaining butter; cook, tilting and swirling pan just until butter is light brown, about 1 minute. Arrange lemon slices over fish; sprinkle with parsley. Pour brown butter over top.
Additional information :
Other options: Any white-fleshed grilling, roasting or pan-frying fish
Tip: If fillets are large, cut into serving-size pieces before coating in flour.
Source : Canadian Living Magazine: June 2004
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