Kevin Belton makes Pan-Fried Bass with Lemon Garlic Herb Sauce, Biscuits and Sausage Gravy, and Kolache. Aired 07/01/2021 | Expires 07/01/2027 | Rating TV-G.

For the sauce ... In a hot non-stick pan, place the sea bass fillets skin-side-down in a little oil and cook until the skin is crispy. Turn and add butter and a squeeze of lemon – 90 per ...

Cut each fillet into a neat piece then place in a shallow dish together with the lemon juice ... and place a sea bass fillet on top skin side uppermost. Serve with the herb sauce.

Sea bass is always popular at Contini George Street. Line-caught is by far the best and – chargrilled very simply – might even be better than a haddie! To go with the bass, sometimes we pan ...

In a bowl, combine the softened butter, chopped parsley, chives, dill, minced garlic and lemon ... the pan with the mussels. Stir them together gently to combine. Add the herb butter sauce to ...

Dice the celeriac, rub with lemon, and boil in the milk and water until tender. Fry the chanterelles and the sea bass in the remaining butter and oil and sprinkle with lemon juice. Plate up and serve.