- 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
How to Make It
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.