Fish


BASS WITH BROWN BUTTER AND CAPERS
          
Ingredients
  • 1 cup flour
  • 1 Tbsp black pepper
  • 1 Tbsp white pepper
  • 1 Tbsp cayenne pepper
  • 2 Tbsp kosher salt
  • 4 bass fillets
  • 6 Tbsp butter, divided
  • ¼ cup capers
  • Juice of 1 lemon
  • ½ cup white wine
 
Method
Set the EGG for direct cooking without the convEGGtor at 400°F.
 
Combine flour, peppers and salt. Dredge fish fillets in flour mixture and shake off any excess.
 
Melt 2 tablespoons butter in the cast iron skillet. Heat until butter is brown but not burned. Place fish in the skillet and sauté 3-4 minutes on each side.
 
Remove the fish from the skillet and wipe out excess butter. Add capers, lemon juice and wine. Cook for 5 minutes and then add the remaining 4 tablespoons of butter. Stir to blend, then ladle the sauce over the fish.