Buttery Lemon and Wine Steamed Bass
How to Make Buttery Lemon and Wine Steamed Bass
- Melt the butter in a large skillet. Throw in the sprig of rosemary and minced garlic. Line the bottom of the skillet with lemon slices.
- Pour in the wine. Bring to a boil. Lay the Bass over top the lemon slices reduce the heat and cover. Let steam for about 3 to 5 minutes depending on how thick the fillets are.
- Remove the fillets to serving plate discard the sprig of rosemary. Drizzle the lemony butter sauce over the top of the fillets.