Broiled Striped Bass

1. 1

   Fillet and skin the bass.

2. 2

   Cook it in wine in a hot oven in the juice of a lemon and the tablespoon of butter for 15 minutes.

3. 3

   Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done.

4. 4

   Finally, add 1 cup cream sauce, chopped parsley, chopped chives, and the yolks of two eggs.

5. 5

   Cook, stirring until thick and creamy.

6. 6

   Pour over the bass fillets and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.