Channel Bass

  • Yield: 4 servings


2 or 3pounds bass
1/4pound butter
-- Lemon juice
1tablespoon dry white wine
-- Salt, pepper and paprika
-- Parmesan cheese


  1. Fillet fish and salt and pepper them.  Put butter in shallow baking dish in hot oven (400F to 500F) until it is browned.  This gives the distinctive flavor.  Place fillets flesh side down in sizzling hot butter and return to oven for 10 to 15 minutes.  Turn with spatula and baste with juice.  Sprinkle each piece with lemon juice and dry white wine, Parmesan cheese and paprika.  Return to oven until done–approximately 5 minutes.  Run under broiler and broil quickly.  Baste fish with sace and serve in the sauce.  This recipe is good for any fish fillet.

Recipe reprinted with permission from The Junior League of Charleston’s Charleston Receipts Album; An Organizer for your Collected Recipes (Charleston, South Carolina 2007).