Monday, May 7, 2012

Black Bass with Asparagus and Potatoes

We wanted to learn how to pan fry fish, so Mama Butta went to a local fish market and the butcher suggested Black Bass.  The fillets were thick and the skin was on so it would crisp up nicely.  We decided to serve up our bass with delicious roasted vegetables.  Here is a shot of the ingredients:

Sauteed Black Bass:

Season both sides of the fish with salt and pepper.

Lightly dredge fish in flour and shake of excess.

When pan is hot, add 2 tablespoons Canola oil followed immediately by 1 tablespoon butter.  Place fish in pan skin side down.  Cook until golden crust forms on meat.  Turn fish and cook until skin turns golden brown.  Remove to a warm plate.

Pour out the cooking fat, add 2 tablespoons butter and 1 tablespoon drained capers, fry the capers quickly.  Remove pan from the heat, add juice of 1 lemon and swirl.  Pour sauce over the fish and serve.

Roasted Asparagus and Potatoes:
Snap ends off Asparagus and cut the potatoes in half so they are all roughly the same size.  Season both with olive oil, salt, and pepper:

Bake at 350 degrees for 40 minutes.

Here is the finished the product:

For dessert, Meg surprised us with an amazing chocolate birthday cake for Lauren from a great new bakery, Ally & Eloise Bakeshop, on Forest Drive.

The cake tasted just as good as it looks, so if you are looking for a special treat in Columbia be sure to check out Ally & Eloise!  Stay posted for some homemade Italian recipes to come!