Ingredients
1 1/2 lb. bass
1/4 c. margarine
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. lemon juice
1 Tbsp. white wine
3 Tbsp. grated Parmesan cheese
paprika
Method
Sources
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
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Heat oven to 450°. Cut fish into serving size pieces. Place margarine in a 13 x 9-inch baking pan. Place pan in oven for 5 minutes to melt margarine. Place fish in pan, skin side up. Sprinkle with salt and pepper. Bake for 5 minutes; turn. Sprinkle with lemon juice and white wine. Top with Parmesan cheese. Sprinkle with paprika. Bake until fish flakes easily at thickest part, about 5 minutes.