Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce

chefboyar-Dee's Note:

When my husband came home from a deep sea fishing adventure, I was hard pressed to find a recipe that was not battered and fried. This one was delicious, from www.stephencooks.com. I made a few adjustments, based on access; had 4 small filets so adjusted cooking time and used dried oregano instead of fresh; and cut the sauce recipe in half.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 2 filets whole firm-fleshed fish , about 1 lb each* (scaled and gutted)
• 6 large garlic cloves , peeled, cut in thirds
• 2 tablespoons olive oil
• 1 cup flour
• 2 tablespoons fresh oregano , chopped
• 1 ½ teaspoons salt
• 1 teaspoon hot sauce
• 1 cup white wine
• 1 tablespoon butter
• 2 tablespoons lemon juice
• lemon slice (to garnish)

Directions:

1. Wash fish and pat dry.
2. Spread flour on a plate.
3. Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
4. Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
5. When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
6. Place fish in the pan and brown 1-1/2 minutes on each side.
7. Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
8. Remove to a warmed side plate.
9. (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)
10. Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
11. Add the butter and swirl to melt and blend.
12. Correct seasoning and pour sauce over fish.
13. Garnish with additional oregano and lemon slices.