The Frenchman's Bass
- Total: 25 min
- Prep: 18 min
- Cook: 7 min
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 21 g
- Cholesterol
- 46 mg
- Sodium
- 77 mg
- Total: 25 min
- Prep: 18 min
- Cook: 7 min
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 21 g
- Cholesterol
- 46 mg
- Sodium
- 77 mg
Ingredients
Directions
- Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
- Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.
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