Bass Fillets with Lobster and Lobster Sauce

Name: Bass Fillets with Lobster and Lobster Sauce
Yield: Makes 8 Main-Course Servings
Ingredients: Nouvelle Lobster à l’Américaine; Eight 6- to 8-ounce fish fillets such as sea bass, striped bass, red snapper, or other white-flesh fish, with or without skin

Preparation info

Makes
8
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

You can cook the fish fillets for this dish using any basic method, such as sautéing, steaming, or braising. If you are braising, incorporate the braising liquid into the sauce.

Ingredients

Nouvelle Lobster à l’Américaine
Eight 6- to 8-ounce fish fillets such as sea bass, striped bass, red snapper<

Fish course
Pescatarian
Gluten-free

Method

Prepare the lobster recipe just to the point where the roe is to be added. Preheat the oven to 350°F. Place the fish fillets in a single layer in a baking dish and pour the sauce over the top. Braise