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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 freshwater bass fillets (about 2 pounds) |
3/4 cup white wine |
1/4 cup lemon juice |
1 chicken-flavored bouillon cube, crushed |
1 clove garlic, minced |
2 tablespoons butter or margarine, melted |
3 eggs, beaten |
1/2 cup all-purpose flour |
chopped fresh parsley |
paprika |
Directions:
1. Rinse fish thoroughly in cold water; pat dry, and set aside.
2. Combine wine, lemon juice, bouillon cube, and garlic in a small mixing bowl; mix well, and set aside.
3. Pour melted butter into a 13- x 9- x 2-inch baking dish. Dip fish in egg, and dredge in flour. Place fish in prepared dish. Bake, uncovered, at 350° for 10 minutes. Pour reserved wine mixture over top, and bake an additional 10 minutes or until fish flakes easily when tested with a fork.
4. Sprinkle fish with parsley and paprika. Serve immediately.
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