fresh large mouth bass with beurre blanc sauce
This is a delicious recipe for your fresh water catch.
prep time
5 Min
cook time
10 Min
method
Bake
yield
2 serving(s)
Ingredients
- BASS
- 4 - bass filets
- 3 tablespoons olive oil
- 1/2 tablespoon lemon juice
- 2 cloves garlic, minced
- 0 - salt and pepper, to taste
- BEURRE BLANC
- 1/2 medium shallot, chopped
- 1/3 cup white wine
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon heavy cream
- 1 teaspoon lemon zest, grated
- 1/2 cup butter, cold cut into cube
- fresh parsley for garnish
How To Make fresh large mouth bass with beurre blanc sauce
-
Step 1Arrange the fish in a baking dish. Preheat oven to 350 degrees. Mix the olive oil, lemon juice, and garlic. Season the fish with salt and pepper on both sides. Pour the olive oil mixture over the top and place in the oven, and bake for 10 minutes.
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Step 2Meanwhile make the sauce. In a saucepan combine the shallot, wine and vinegar. Bring to a boil and reduce heat and simmer until reduced to about 2 tablespoons. Stir in the heavy cream and lemon zest.
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Step 3With a whisk add the butter one piece at a time and whisk to let it melt then repeat until the butter is gone. Taste and add salt if needed. Plate the filets and spoon the sauce over top and garnish with parsley.
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