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Baked Bass Fillets

Yield 6 servings


  • 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
  • Paprika

How to Make It

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

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

  3. 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.

  4. Sprinkle fish with parsley and paprika. Serve immediately.

Oxmoor House Homestyle Recipes