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Herbed Striped Bass
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Striped Bass, seared with mixed fresh sage, parsley, basil and chives.
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Ingredients:
1 cup mixed fresh soft herbs (sage, parsley, basil, chives), coarsely chopped
4 4oz striped bass or rockfish fillets, skin off
1 egg white lightly whisk
salt and pepper to taste
Instructions:
1. Spread the herbs and salt and pepper on a large platter.
2. Blush each fillet with egg white, the dredge in the herbs.
3. In a large nonstick skillet over medium high heat, sear the fillets 3-4 minutes per side or until cooked through and the flesh just begin to flake.
Servings:
4
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