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Striped Bass with Dijon & Peppercorn Sauce

1 pound of fresh bass, skinned and deboned
Salt and pepper
4 ounces of butter
2 ounces of white wine
1/2 ounce of peppercorns
2 cups of heave whipping cream
2 ounces of Dijon mustard

Heat oven to 350 degrees.
Place the striped bass in a baking pan in 4 oz. portions. Season with salt and pepper.
Add 4 ounces of melted butter and 1 ounce of white wine.
Cover with aluminum foil and bake at 350 degrees for about 15 to 20 minutes.
Heat a saucepan and add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce.
Spoon sauce over the bass and serve.
Serves 8

Coastal Fisherman Merch
CF Merch



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