EGG-DIPPED SUPERBLY HERBY BLACK SEA BASS WITH TOMATO BUTTER SAUCE

Seafood|Chicken|Superbly Herby

Ingredients

The Fish:

3 large eggs

¾ cup flour

1 ½ teaspoons salt

1 teaspoon black pepper

8 tablespoons butter, divided

4 tablespoons olive oil

4-6 large black sea bass filets, about 2 pounds (or other tender white fish like snapper, haddock, mahi, flounder, etc…)

The Tomato Butter Sauce:

1 stick cold butter, cut into 8 pats

½ cup white wine

3 cups cherry or grape tomatoes, cut in half

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons lemon juice

2 tablespoons flat leaf parsley, chopped

Lemon slices for garnish

Instructions

Prepare your breading station. Beat eggs with a fork in a pie plate or shallow baking dish. Mix flour, salt, and pepper together and spread in another dish.

Heat the butter and the olive oil in a large skillet, over medium high heat. Dip each fillet in the seasoned flour, shaking off excess, then coat well in in the egg. Place the eggy fillets in the hot butter and oil and cook 3-4 minutes per side until golden brown. Remove the filets from the pan to a plate and tent with foil to keep warm while you prepare the sauce. The fish is done when a fork slides easily in and out of the filets and they flake in the center.

To the pan drippings from the sea bass, add 4 pats of the butter, wine, and garlic and cook over medium high heat, stirring as butter melts. Cook for 3 minutes letting the sauce lightly boil and reduce. Add the tomatoes, salt, and pepper to the pan and cook for another 3 minutes, letting the sauce reduce. Turn the heat to low and stir in the remaining 4 pats of cold butter and the lemon juice creating a silky sauce.

Add the fish back to pan and baste with the sauce. Serve the golden filets, topped with loads of that tomato butter, over rice pilaf or your favorite grain to soak up that gorgeous sauce. Garnish with chopped parsley and lemon slices. DEVOUR!!