Baked Bass Fillets

Oxmoor House
6 servings


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6 freshwater bass fillets (about 2 pounds)
3/4 cup white wine
1/4 cup lemon juice
1 chicken-flavored bouillon cube, crushed
1 clove garlic, minced
2 tablespoons butter or margarine, melted
3 eggs, beaten
1/2 cup all-purpose flour
Chopped fresh parsley


Rinse fish thoroughly in cold water; pat dry, and set aside.

Combine wine, lemon juice, bouillon cube, and garlic in a small mixing bowl; mix well, and set aside.

Pour melted butter into a 13- x 9- x 2-inch baking dish. Dip fish in egg, and dredge in flour. Place fish in prepared dish. Bake, uncovered, at 350° for 10 minutes. Pour reserved wine mixture over top, and bake an additional 10 minutes or until fish flakes easily when tested with a fork.

Sprinkle fish with parsley and paprika. Serve immediately.

Created date

February 2010