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

READY IN: 15mins




  • 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.