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Bass Marsala Recipe
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Bass/Substitute fillets||1 1⁄2 Pound, cut in half crosswise (skin removed)|
|Olive oil||2 Tablespoon|
|Marsala wine||2⁄3 Cup (10.67 tbs)|
|Fresh parsley||1⁄3 Cup (5.33 tbs), snipped|
|Oregano leaves||1⁄8 Teaspoon (dried)|
Serving size: Complete recipe
Calories 1446 Calories from Fat 500
% Daily Value*
Total Fat 56 g86.5%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 278.9 mg
Sodium 980.4 mg40.9%
Total Carbohydrates 55 g18.3%
Dietary Fiber 1.8 g7.2%
Sugars 12.8 g
Protein 131 g261.7%
Vitamin A 69.5% Vitamin C 44.5%
Calcium 11.6% Iron 29.6%
*Based on a 2000 Calorie diet
Dredge fillets in flour mixture to coat.
In 12-inch skillet, heat oil and margarine over medium heat until margarine is melted.
Fry for 4 to 8 minutes, or until golden brown, turning over once.
Add Marsala, parsley and oregano to fish in skillet.
Cook for 2 to 4 minutes, or until sauce is reduced by half, spooning sauce over fish frequently during cooking.