Prep 20 mins
Cook 5 mins
Recently found this recipe in a magazine...one of the many I have laying around the house. I am putting it here for safe keeping. The cucumbers provide a great visual effect and help keep the fish moist.
- 3 tablespoons butter
- 4 bass fillets, 1/2-3/4-inch thick with skin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 tablespoons fresh dill, finely chopped
- 1⁄2 seedless cucumber, very thinly sliced
- parchment paper
- Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool.
- Put fillets, flesh side down, in butter. Then turn over so the skin sides are down.
- Sprinkle fish with 1/2 teaspoons salt and 1/4 teaspoons pepper, and 1 Tbs. dill.
- Arrange cucumber slices overlapping on fish - like scales - and season with salt and pepper.
- Cover fish directly with a piece of buttered parchment paper, buttered side down. Paper should be large enough to cover the fish. Tightly over skillet with lid or foil.
- Cook fish over medium high heat until just cooked through, 3-5 min, depending on thickness of fish.
- Remove parchment and sprinkle fish with remaining dill and drizzle with some of the pan juices.