Lemon and fish go together like peanut butter and jelly, and with plenty of stripers coursing through our waters now, what better combination than striped bass francese to satiate the pallet. Serves four.
INGREDIENTS:
2 pounds striped bass fillets
All-purpose flour
2 eggs
butter
Tbsp peanut or grapeseed oil
2 ounces white wine
Juice of 1 whole lemon
2 ounces water
Tbsp baby capers
Chopped fresh parsley
Salt
Pepper
COOKING INSTRUCTIONS:
Coat fillets thoroughly with flour. Beat two eggs in a mixing bowl. Dip fillets in bowl one at a time. Put butter and oil in fry pan. Place fish in pan until brown (both sides). Sprinkle baby capers over fish and place pan in oven for 12 minutes at 500 degrees. Mix white wine, Tbsp butter, lemon juice, 2 ounces of water, pinch of salt and pepper in small sauce pan and heat until all are blended. Remove fish from oven. Pour mixture over fish and sprinkle with freshly chopped parsley. Serve with rice and garden fresh tomato and cucumber salad.
