From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Squeeze lemon over fillets and set aside.
2. Add onion, bay leaves, and thyme to 2 quarts water in large skillet or roasting pan with cover. Bring to slow boil.
3. Place fish in pan and cover. Reduce heat and simmer until the fish flakes easily with a fork. Do not overcook.
4. Transfer fish to serving dish.
5. Pour butter over fish. Sprinkle with parsley, salt, and pepper to taste.
6. Serve immediately!
HINT: Frog legs are very good cooked this way.
SERVINGS: 3
- 1 lemon
- 6 bass fillets (3 fish)
- 1 onion, sliced
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 cup butter, melted
- 1 teaspoon parsley
- Salt
- Pepper
TO PREPARE:
1. Squeeze lemon over fillets and set aside.
2. Add onion, bay leaves, and thyme to 2 quarts water in large skillet or roasting pan with cover. Bring to slow boil.
3. Place fish in pan and cover. Reduce heat and simmer until the fish flakes easily with a fork. Do not overcook.
4. Transfer fish to serving dish.
5. Pour butter over fish. Sprinkle with parsley, salt, and pepper to taste.
6. Serve immediately!
HINT: Frog legs are very good cooked this way.
SERVINGS: 3
