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Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 383
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 32 g
- Cholesterol
- 158 mg
- Sodium
- 504 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 383
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 32 g
- Cholesterol
- 158 mg
- Sodium
- 504 mg
Ingredients
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Directions
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
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8 Reviews
jaredsmedleyAugust 19, 2024
Excellent. I never keep bass because they’re muddy tasting. Last night my son caught a 5 lb large mouth and begged to keep it. It was his first bass (and a beauty at that) so I let him keep it and MY GOODNESS! This recipe has me wanting to go back for more. My son has celiac so I subbed out flour for Bob’s Red Mill 1:1 gluten free baking flour. We also had to improvise with dried basil, oregano, and parsley, rather than fresh, but it was still delicious!
Food Network UserSeptember 22, 2017
I've used this for both pike and bass and my family gobbled it right up!
DJ T.June 9, 2015
Don't let this recipe's simplicity dissuade you from trying it. It is simply amazing. Flaky fish. Check. Tender fish. Check. Savory "sauce". Check. The lemon, better, garlic and herbs perfectly compliment the delicate flavor of this fish. Hankering to jit the river again... to catch more bass... to make this recipe again. And again.
Chris B.September 12, 2014
this is the deal right here folks
