Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce
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.
INGREDIENTS
Nutrition- 2filets whole firm-fleshed fish, about 1 lb each* (scaled and gutted)
- 6
- 2tablespoons olive oil
- 1cup flour
- 2
- 1 1⁄2teaspoons salt
- 1teaspoon hot sauce
- 1cup white wine
- 1tablespoon butter
- 2tablespoons lemon juice
-
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DIRECTIONS
- Wash fish and pat dry.
- Spread flour on a plate.
- Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
- Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
- When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
- Place fish in the pan and brown 1-1/2 minutes on each side.
- Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
- Remove to a warmed side plate.
- (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.)
- 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.
- Add the butter and swirl to melt and blend.
- Correct seasoning and pour sauce over fish.
- Garnish with additional oregano and lemon slices.
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