Pan Roasted Bass (sand Bass) With Wine Butter Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 filets whole firm-fleshed fish, about 1 lb each* (scaled and gutted)
• 6 large garlic cloves, peeled, cut in thirds
• 2 tablespoons olive oil
• 1 cup flour
• 2 tablespoons fresh oregano, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon hot sauce
• 1 cup wine
• 1 tablespoon butter
• 2 tablespoons lemon juice
• lemon slice (to garnish)

Recipe

• 1 wash fish and pat dry.
• 2 spread flour on a plate.
• 3 salt the fish and then dredge in flour, coating entirely. allow to rest for 20 minutes.
• 4 heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
• 5 when the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
• 6 place fish in the pan and brown 1-1/2 minutes on each side.
• 7 lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
• 8 remove to a warmed side plate.
• 9 (note that the 10 minute cooking time is for fish about 1" thick at its thickest part. for thinner or thicker fish adjust the time accordingly.)
• 10 add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
• 11 add the butter and swirl to melt and blend.
• 12 correct seasoning and pour sauce over fish.
• 13 garnish with additional oregano and lemon slices.