Pan Fried Black Bass with Maitre D'Hotel Sauce

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."

35 minutes Prep: 20 minutes Cook: 15 minutes

259 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


Maitre d"hotel sauce
1/2	clove	garlic	smashed
1/4	cup	butter
1/2	teaspoon	salt
1	tablespoon	lemon juice
1/8	teaspoon	black pepper
1	tablespoon	parsley leaves	finely minced

The fish
1/4	cup	cornmeal	yellow
4	1-lb.	sea bass	dressed and skinned
1/4	cup	flour, all-purpose
4	tablespoons	butter
1	x	salt and black pepper	fresh

Directions

Make the sauce first.

In a bowl set the butter out to soften.

Then cream it with a fork and then a spoon until it is light and fluffy.

Work in the salt and pepper.

Mix the smashed garlic and the lemon juice, then work this liquid into the butter.

Take a bit of time to do this.

Mix in the parsley and serve in a gravy boat with a spoon.

Pan fry the bass remembering to brown the fish on both sides but not to over cook.

Serve hot on hot plates and pass the sauce.

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Nutrition Facts

Serving Size 49g

Amount per Serving

Calories 259 81% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 15.0g	73%
Trans Fat 0.0g
Cholesterol 61mg	20%
Sodium 460mg	19%
Total Carbohydrate 12.0g	4%
Dietary Fiber 1.0g	3%
Sugars 0.0g
Protein 2.0g	3%

Vitamin A	16%		Vitamin C	5%
Calcium	1%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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