Striped Bass Fillets

1. 1

   Boil bones and trimming of fish to obtain stock.

2. 2

   Wash and dry fillets.

3. 3

   Season with salt.

4. 4

   Place in a saucepan which has been well buttered.

5. 5

   Add finely chopped shallots and coarse chopped parsley.

6. 6

   Moisten with wine, fish stock or water and lemon juice. Cover saucepan and cook 10 minutes.

7. 7

   Remove fillets.

8. 8

   Arrange them upon a long platter or oval dish and keep in a warm place.

9. 9

   Reduce juice of the fish until there is 4 teaspoons left.

10. 10

    Remove fillets. Add butter.

11. 11

    Shake pan to sauce will cover consistency.

12. 12

    Rectify seasoning.

13. 13

    Pour sauce over fillets and glaze in the oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.