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Sea Bass with Garlic Butter
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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This recipe was popular with Egyptian Jews. Make it parve by replacing butter with margarine.

Serves: 4

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Sephardic Dairy Entree

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4 sea bass, about 16-18 oz. each
1/2 cup butter
2 lemons, quartered
1 lemon, sliced
10 cloves garlic, chopped finely
salt and pepper to taste
oil for frying


  1. Clean the fish and dry well on paper toweling. Season to taste with salt and pepper.
  2. In a heavy skillet, heat oil at least 1" deep and fry each fish until nearly done. Remove the fish from the oil and transfer to a baking dish.
  3. In a separate skillet, melt the butter over a low flame. Add the garlic cloves and stir continuously until the butter begins to brown.
  4. Pour the garlic butter over the fish and on each fish place 2 lemon slices.
  5. Cover and put in a hot oven until the fish flakes easily to the touch of a fork (about 6-8 minutes). Serve hot with the lemon quarters.

Reader Comments

Addrienne says...
Rating is 2

That's a wise answer to a tricky qusioetn
Mar 16, 2017 (report abuse)



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