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Broiled Striped Bass

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

25 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 pounds fish, bass
*
½ cup shallots
chopped
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½ cup mushrooms
chopped
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1 each lemon
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1 cup tomatoes
chopped, peeled
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1 teaspoon chives
chopped
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1 teaspoon parsley leaves
chopped
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1 tablespoon butter
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2 cups wine
dry white
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2 each egg yolks
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1 cup cream sauce
*

Ingredients

Amount Measure Ingredient Features
2.7 kg fish, bass
*
118 ml shallots
chopped
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118 ml mushrooms
chopped
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1 each lemon
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237 ml tomatoes
chopped, peeled
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5 ml chives
chopped
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5 ml parsley leaves
chopped
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15 ml butter
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473 ml wine
dry white
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2 each egg yolks
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237 ml cream sauce
*

Directions

Fillet and skin the bass.

Cook it in wine in a hot oven in the juice of a lemon and the tablespoon of butter for 15 minutes.

Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done.

Finally, add 1 cup cream sauce, chopped parsley, chopped chives, and the yolks of two eggs.

Cook, stirring until thick and creamy.

Pour over the bass fillets and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 1274% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 8mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 7%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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