Bass Fillets with Parsley Sauce or Lemon-Hazelnut Brown Butter

TOTAL TIME: 40 MINUTES                 SERVINGS: 4 

1-3/4            cups fresh bread crumbs
1                  cup finely chopped flat-leaf parsley leaves
Salt and freshly ground pepper
4                 tablespoons unsalted butter
1                 shallot, minced
1-1/2          cups chicken stock or low-sodium broth
3                tablespoons fresh lemon juice
3                tablespoons crème fraîche
1/4             cup extra-virgin olive oil
All-purpose flour, for dredging
2                large eggs, beaten
4                6-ounce bass fillets

1 .    In a large bowl, mix 1-1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1-1/2 teaspoons of salt and 1/2 teaspoon of pepper. 
2 .    In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes. 
3 .   Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently. 
4 .   In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the  bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve. 

TIPS :
Sauce Variation Lemon-Hazelnut Brown Butter  (recipe below) 
Fish Variation Striped bass or snapper.

Lemon-Hazelnut Brown Butter: 

1/2            cup hazelnuts
1-1/2         cups fresh bread crumbs
1/2           cup finely chopped flat-leaf parsley leaves
Salt and freshly ground pepper
6              tablespoons unsalted butter
2              tablespoons fresh lemon juice
1/4          cup extra-virgin olive oil
4             6-ounce  bass fillets
All-purpose flour, for dredging
2             large eggs, beaten

1 .    Preheat the oven to 350°. On a baking sheet, toast the hazelnuts for 8 minutes, until fragrant. Using a clean kitchen towel, rub the skins off the nuts. Coarsely chop the hazelnuts. 
2 .    Meanwhile, in a large bowl, mix the bread crumbs with the parsley, 1-1/2 teaspoons of salt and 1/2 teaspoon of pepper. 
3 .    In a skillet, cook 4 tablespoons of the butter over moderate heat until browned, about 4 minutes. Add the chopped nuts and fresh lemon juice. Season with salt and pepper. 

4 .    In a large skillet, melt the remaining 2 tablespoons of the butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. 
Transfer the fish to plates, spoon the browned butter alongside and serve. 

Heart healthy