Bass Escalope

This fish may be available whole, in steaks, or as fillets. They may be available fresh or frozen, or sometimes, caught in the most recent fishing trip.

Cooking recipes are found everywhere, in books or online and there are a lot of fish recipes to try in all levels to utilize the delicious flavor and qualities of this fish, from appetizer to the main course, or a full meal such as pasta or stew.

And they work and taste well in baked fish recipes.

In this recipe, Bass fillets are seared and cooked in the oven, moistened in white wine, and flavored with pine nuts, black olives, fresh herbs, and bouillon in this lavishly flavorful sea bass recipe.

Ingredients

• 1 1/3 lbs. bass fillet
• 3 spoons pure cold-pressed olive oil
• 1/2 lemon
• 1.8 oz. pine nuts
• 3 ½ oz. (about ½ cup) black olives
• 1/2 glass dry white wine
• salt
• flour
• 1 oz. butter
• 2 or 3 drops of Worcestershire sauce
• minced spices (rosemary, sage, marjoram, thyme)

Preparation Instructions

1. Cut the bass fillet into four pieces. Salt and sprinkle with flour.

2. Heat olive oil in a pan. Place escalopes in the pan and brown each side. Place them in a 356 to 392 degree F. oven for about 6 minutes.

3. Remove the cooking grease, place the escalopes on the stove again, and moisten with white wine. Allow the liquid to evaporate. Add the black olives and pine nuts.

4. Remove escalopes from the pan and place on a dish. End the sauce cooking by adding some minced herbs and bouillon.

5. Press half a lemon. Add butter, 2 or 3 drops of Worchester, and salt. Cook on low heat, stirring with a spoon until the sauce is thick. Serve sauce alongside the dish.

Recipes form Gourmandia.com