Fried Bass with Brown Butter

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 1 lemon
  • 1 1/2 lb skinless smallmouth bass fillet
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1/4 cup butter
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 350 mg
  • Protein 23 g
  • Calories 215.0
  • Total fat 12 g
  • Cholesterol 102 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fried Bass with Brown Butter

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