Recipes

Sea Bass in White Wine Butter

Cuisine: American

Type: Light Meal

Serves: 4

Source:	Stephen and Evie McGee Colbert's "Does This Taste Funny?"
Attributes:	Book
Comments:	Stephen Colbert and his wife Evie have published a cookbook of their family recipes. We highly recommend it for simple delicious (mostly Southern) recipes. We've cooked this simple fish dish several times. It is easy and delicious. You can use any flaky white fish--we've use barramundi several times, having bought it frozen.
Serving Suggestions:	The Colber's recommend serving this with Red Rice, which can be found on page 182 of the cookbook. I'm not including the recipe here because we've not tried that.

Ingredients:

Salt and freshly ground black pepper
4 sea bass fillets, or any flaky white fish (about 10 oz. each)
8 tablespoons, one stick, unsalted butter
1/2 dry white wine, we use Pinot Grigio
Juice of 1 lemon
Enough grated Parmesan cheese to cover the fillets generously (about 3/4 cup)

Instructions:

1. Heat the broiler with an oven rack in the middle position. Salt and pepper the bass fillets on both sides

2. Put the butter in a baking dish large enough to hold all four fillets. (The dish must be okay to be put under the broiler.) Set the dish under the broiler to melt the butter. When the butter is bubbling but not browned, carefully slip in the fillets and return the dish to the broiler. Baste the fillets with the butter in the dish after a minute. Then broil until the fillets are about halfway cooked, about 5 minutes. Keep the stove vent on high!

3. Sprinkle the wine and lemon juice over the fillets, then sprinkle enough grated Parmesan over them to coat generously. Retun to the broiler until the cheese is elted and golden brown, about 2 minutes.

4. Remove from the oven and move the fillets to plates. Spoon some of the butter in the dish over each serving.