Bass Meuniere Recipe
Ingredients
2 1 lb bass, cleaned, patted dry
3 tbsp flour
3 tbsp vegetable oil
3 tbsp butter
Salt and pepper
2 tbsp butter
Juice of 1 lemon
1 lemon, sliced
Directions
Lightly slash backs of fish.
Dredge with flour.
In a frying pan, heat oil and melt 3 tbsp (45 mL) butter.
Over low heat, cook bass 5 minutes each side.
Season with salt and pepper.
Remove bass.
Keep warm.
In the same skillet, melt 2 tbsp (30 mL) butter.
Add lemon juice.
Transfer bass to a serving dish.
Sprinkle with lemony butter.
Garnish with lemon slices.
Dredge with flour.
In a frying pan, heat oil and melt 3 tbsp (45 mL) butter.
Over low heat, cook bass 5 minutes each side.
Season with salt and pepper.
Remove bass.
Keep warm.
In the same skillet, melt 2 tbsp (30 mL) butter.
Add lemon juice.
Transfer bass to a serving dish.
Sprinkle with lemony butter.
Garnish with lemon slices.
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