The Frenchman's Bass
- 1 pint Good Eats Court Bouillon, recipe follows
- 4 (4-ounce) sea bass fillets
Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.
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