1 - 10 of 51 for white bass
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1. Wash fish and pat dry. Cut into serving pieces, dip fish first in milk, then in mixture of flour, salt, basil and chervil. 2. Add the egg to ...
Place fish in lightly oiled baking dish. Cover with onions. Sprinkle on lemon juice and oregano. Mix together parsley and tomatoes and spread over ...
In large pot, ... the tomatoes. Pour white wine over mixture ... and clams are open. Serve over hot steamed rice with French bread. Note: Do not add salt.
Place fish in greased shallow pan; sprinkle with salt. Lightly brown onion in fat; add remaining ingredients. Simmer 5 minutes and pour over fish. ...
Slice striped bass very thin. Combine ... marinade. Let the mold sit for 3 hours in refrigeration. Season with salt and pepper, and the left over marinade.
Preheat oven to ... pan, combine the bass and vegetable mixture. ... remaining parsley, pour over the fish and serve, garnished with lemon slices. Serves 6.
A lean high quality protein source, fish contains 3 fatty acids which are thought to help lower blood cholesterol. Source: USDA Handbook 8
Preheat oven to 350 degrees. Wash fish, pat dry and place in dish. Combine oil with lite salt and herbs. Dribble over fish. Top with bay leaves and ...
Clean and split bass, but do ... minutes or until fish is tender, basting frequently with the wine. Serve with own sauce. Serve with marinated cucumbers.
The above is ... quart of dry white wine. Remove the ... boil. Serve in large flat soup plates with a freshly boiled potato, lots of crusty French bread.
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