2 lbs. striped bass fillets
1 tbsp. olive oil, butter or margarine
1 tsp. minced fresh parsley
1 tsp. dried thyme leaves
1 clove garlic, minced
White wine
1 tsp. fresh lemon juice
Salt
Black pepper
1/2 tsp lemon zest
2 green onions, sliced thinly
In a 10 to 12 inch frying pan heat the olive oil,
butter or margarine over medium-high heat.
Add the parsley, thyme and garlic.
Let the herbs meld for a minute or so and pour in the lemon juice and
1/4 cup of the wine.
Place striped bass fillets ins skillet and spoon the warmed herb
mixture over them.
Sprinkle the fillets with Salt & Peper to your tastes then add the
pepper, lemon peel and onions.
Cover and simmer gently until fish for 6-9 minutes. Fillets will be
opaque in the center.
When fillets are done remove and place on platter, cover and keep warm.
Turn up heat to high and boil herb mixture until reduced to 2 or 3
tablespoons which should only take a minute or two.
Pour herb mixture over fillets.
Serves well with rice pilaf or my favorite, roasted carrot and potato
wedges.
Serves 4
