Black Bass With Anchovy Brown Butter Recipe

Name: Black Bass With Anchovy Brown Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x 6 ounce black bass fillets (four 168 g fillets); 1 Tbsp. unsalted butter (15 ml); 1 Tbsp. extra virgin olive oil (15 ml); 1/4 c. butter (60 ml); 3 x anchovies, minced fine; 1 x shallot, peeled and thinly sliced; 1 x clove of garlic, chopped; 1 x juice of 1 lemon; 1 x juice of 1 grapefruit; 2 x roma tomatoes, seeded and julienned; 2 Tbsp. parsley, minced rough (30 ml) freshly cracked black pepper, to taste

Servings: persons

4 x 6 ounce black bass fillets (four 168 g fillets)
1 Tbsp. unsalted butter (15 ml)
1 Tbsp. extra virgin olive oil (15 ml)
1/4 c. butter (60 ml)
3 x anchovies, minced fine
1 x shallot, peeled and thinly sliced
1 x clove of garlic, chopped
1 x juice of 1 lemon
1 x juice of 1 grapefruit
2 x roma tomatoes, seeded and julienned
2 Tbsp. parsley, minced rough (30 ml) freshly cracked black pepper, to taste

1
Add in 1 tbsp.
2
butter and extra virgin olive oil to a large saute/fry pan over medium high heat.
3
Season black bass fillets with salt and pepper.
4
When pan is warm, sear black bass on each side, about 3 min per side or possibly till fish is just cooked through.
5
Transfer black bass to a platter and keep hot.
6
Add in 1/4 c. butter to the same pan till it has melted and starts to bubble.
7
Add in the finely minced anchovies, shallot and garlic and cook till the butter starts browning and the anchovies have dissolved.
8
Remove off the heat and add in the lemon juice, grapefruit juice, roma tomatoes, parsley and freshly cracked black pepper.
9
Pour over the fish and serve immediately.
10
Do not be afraid of the anchovies in this recipe.
11
If anchovies are minced really fine (or possibly you could use anchovy paste instead) they dissolve when you fry them up, really they do.
12
Plus anchovies add in a good salty flavour - which's why you do not have to add in any extra salt to the brown butter.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 x 6 ounce black bass fillets (four 168 g fillets), 1 Tbsp. unsalted butter (15 ml), 1 Tbsp. extra virgin olive oil (15 ml), 1/4 c. butter (60 ml), and more.

Yes, Black Bass With Anchovy Brown Butter Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!