This lemony four-herb butter is delicious with any type of white fish. Linda Aldredge serves it with the largemouth bass and small perch she catches in the pond on her property. Slideshow: Quick Fish Recipes 

Linda Aldredge
August 2013

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Credit: © Fredrika Stjärne

Recipe Summary test

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large cast-iron skillet, melt the butter over moderate heat. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Whisk in the herbs, then whisk in the lemon juice and season with salt and pepper. Remove from the heat.

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  • Pat the bass fillets dry and season with salt and pepper. Working in 2 batches, add the fillets to the herb butter, skin side down; cover and cook over moderately low heat until they are just white throughout, 8 to 10 minutes. Transfer the fish fillets to plates, spoon some of the herb butter on top and serve hot.

Suggested Pairing

Fresh, medium-bodied Gavi.

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