Sealights Striped Bass
Submitted By: Non-Member
08/03/07
Striped
Bass fillets (4-6 fillets)
1
qt. buttermilk
I
small box Idaho Instant mashed potatoes
1/4
tsp.
1small
handful of fresh dill, finely chopped
pinch of seasalt or
kosher salt
fresh ground black pepper
4
tbsp. Olive Oil
2tbsp.
butter (unsalted)
one lemon wedged
Fresh
Parsley
Preheat
oven to 375 degrees
In
an oblong baking dish, put in fillets, and cover with buttermilk, salt and
pepper, let marinate in the buttermilk for at least an hour.
In
a pie dish or large round dish, put in the instant mashed potatoes, salt,
pepper, and dill,&
Heat
a large nonstick oven safe frying pan on medium high heat,
add Olive Oil and butter, until butter melts...
Dip
the marinated fillets into the potatoe mixture, then
place in frying pan, once placed in pan DoNot
touch the fish (you will loose the
coating)...cook approx. 4 minutes on the one side, then turn over once it turns
to a golden color (lift up the corner of the fillet with a spatula to check, if
not golden, cook a few more minutes, checking frequently)...Once you turn your
fillets over, place in your pre-heated oven for about 10-15 minutes, depending
how accurate your oven is... Take out of the oven, place on a platter with
lemon wedges, sprinkled with chopped fresh parsley and enjoy
!!!!
You
can serve with malt vinegar, or tartar sauce, but we prefer them just with the
lemon wedges.....
This
will serve 4-6 people depending on the size of the fillets, I like to be able
to have at least 2 fillets per person, because everyone that I serve this to,
truly enjoys it, and will go for seconds...
I
have used this recipe also with fluke, & flounder
and it also comes out delicious, but since normally Bass is a thicker fillet,
it just comes out better for some reason... I normally serve this with a garden
salad, with a lemon dressing, and Wild Rice.....or whatever you wish ... cole slaw, corn on the cob... no matter what you serve it
with, the fish is going to be your main attraction anyway....Enjoy....