Pan-Cooked Bass With Dill and Cucumber

1. 1

   Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool.

2. 2

   Put fillets, flesh side down, in butter.

3. 3

   Then turn over so the skin sides are down.

4. 4

   Sprinkle fish with 1/2 teaspoons salt and 1/4 teaspoons pepper, and 1 Tbs.

5. 5

   dill.

6. 6

   Arrange cucumber slices overlapping on fish - like scales - and season with salt and pepper.

7. 7

   Cover fish directly with a piece of buttered parchment paper, buttered side down.

8. 8

   Paper should be large enough to cover the fish.

9. 9

   Tightly over skillet with lid or foil.

10. 10

    Cook fish over medium high heat until just cooked through, 3-5 min, depending on thickness of fish.

11. 11

    Remove parchment and sprinkle fish with remaining dill and drizzle with some of the pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.