Bass With Dijon & Peppercorn Sauce

AuthorSite EditorCategory,
Yields1 Serving
 1 lb Fresh Bass
 4 oz Butter
 2 oz White Wine
 ½ oz Peppercorns
 2 cups Heavy Whipping Cream
 2 oz Dijon Mustard
 Salt and pepper to taste
1

Clean, skin, and debone bass. Place fish in baking pan in 4-oz portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees until consistently cooked, about 15-20 minutes. Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over fish and serve.

Servings: 4
Preparation time: 30 minutes

Ingredients

 1 lb Fresh Bass
 4 oz Butter
 2 oz White Wine
 ½ oz Peppercorns
 2 cups Heavy Whipping Cream
 2 oz Dijon Mustard
 Salt and pepper to taste

Directions

1

Clean, skin, and debone bass. Place fish in baking pan in 4-oz portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees until consistently cooked, about 15-20 minutes. Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over fish and serve.

Servings: 4
Preparation time: 30 minutes

Bass With Dijon & Peppercorn Sauce