Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Striper Bass filets
- Lemon, clairifed butter, parsley
Directions
Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
Season the fish fillet to taste with Kosher salt and just a tiny amount of ground white pepper.
Dredge the fish lightly in flour and shake off any excess.
Gently place the floured fillet into the hot pan. Cook for 3 to 5 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another four or five minutes or until this side is golden-brown, too.
Remove fish from pan and place it on a warm plate.
Add a chunk of whole butter to the pan and swirl it around. Cook until it turns slightly brown.
Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away. Garnish with a thin slice of lemon if you like.
Category:Fish Recipes