Fish for Lent. Not Like your Mom Used to Make.

TGIF! Thank God It’s Fish!!!!!!

That’s right….it’s that time of year again for us good Catholics, Lent. On the culinary side of the coin it means eating fish on Friday and abstaining from meat.

As I was thinking about what I wanted to make I decided to look back at some of my older posts and this one popped out at me, as it was one of  the most successful recipes posted…so without further adieu I give you Montauk Striped Bass with Lemon Beurre Blanc Sauce.


1 Stripped Bass Filleted, or enough for 4 people.

2 Tbsp, Vegetable Oil

Salt and Pepper

Chopped Shallots

1/2 Cup Basil (chopped)

1/2 Cup Chardonnay

1 Cup Heavy Cream

1/2 Unsalted Butter (2 sticks)

1/2 Lemon (juiced)


Ok, the beauty in this recipe is that it really is so simple but your fans will rave how amazing it is that they are in the company of a great chef.

The Method:

Season your filets with salt and pepper and lightly and dust them with flour. In a heavy saute pan heat vegetable oil to a slight bubble. Place fish skin side down and cook for 1 1/2/ minutes per side. A little longer for a thicker piece. Place in a 375 degrees preheated oven for 5 minutes.

While your fish is in the oven work on your Beurre Blanc. Using the same pan, wipe out the oil and whatever else remains and put back on the heat. Add 1 tsp vegetable oil, heat and add shallots and saute until translucent. Do not brown them. Add basil and saute for another minute until it wilts. Add chardonnay and heavy cream and slow,y reduce by half. Take your butter and whisk it in until it is completely melted and then add lemon juice and season with salt and pepper.

Remove fish from oven, place back in pan and let it sit there for another minute.

Serve on a nice deep plate that can hold this velvety sauce and watch out, because from the first bite you will be in Heaven.

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