INGREDIENTS
2 lbs. striped bass fillets, skinned and boned
1/4 cup flour
1 tsp. salt
1 tsp. pepper
2 eggs, lightly beaten
1 TBSP. unsalted butter
1/4 cup olive oil
Garlic Mustard Sauce
7 TBSP. unsalted butter
4 cloves garlic, crushed
1/4 cup Dijon mustard
2 tsp. lemon zest
DIRECTIONS
Preheat oven to 375 degrees.
Cut fillets into portions.
Combine flour, salt and pepper in one dish and the eggs in another.
Melt 1 TBSP. butter in a saucepan and add olive oil until hot.
Dredge the fish, shake off excess, dip into egg and add the fillets to the pan one at a time.
Saute until golden brown on both sides.
Remove from pan and assemble in a baking dish.
Bake for 8 to 10 minutes.
Wipe out the olive oil and melt 7 TBSP. of butter in the saucepan.
Add the garlic, mustard and lemon zest.
Whisk in the pan until blended, continuing to stir every 2 minutes over medium heat.
Serve with fillets.
Serves 4 to 6.
