INGREDIENTS
2 lbs. stripped bass filets
2 TBSP butter
1/4 tsp Dijon mustard
1/4 tsp salt
1/4 tsp lemon and pepper seasoning
1/4 tsp Old Bay Seasoning
Dash of tarragon
Dash of rosemary
1/4 cup dry white wine or water
DIRECTIONS
Wash and dry fish thoroughly.
Place fish in a single layer, skin side down, on a foil-lined shallow baking dish.
Melt butter in a small pan.
Add rest of ingredients and cook over low heat until seasonings are well blended and mixture is warm.
Pour half of the sauce over fish.
Broil, about 4 inches from the source of heat, for 5 minutes.
Pour remaining sauce over fish.
Broil until fish flakes easily when tested with a fork, about 5 minutes more.
Remove fish to serving platter and pour pan juices over fish.
Serves 4-6.
