The Frenchman's Bass

  • Total: 25 min
  • Prep: 18 min
  • Cook: 7 min
  • Yield: Yield: 4 servings
Save Recipe

Ingredients

1 pint Good Eats Court Bouillon, recipe follows

4 (4-ounce) sea bass fillets

Directions

  1. Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
  2. Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.

Sauteed Chilean Sea Bass

Pan Fried Sea Bass

Whole Striped Bass

Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce