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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (112g) Recipe makes 4 servings The following items or measurements are not included below: 4 bass fillets |
||
| Calories 107 | ||
| Calories from Fat 26 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 6mg | 0% | |
| Potassium 450mg | 12% | |
| Total Carbohydrate 18.7g | 6% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 0.8g | ||
| Protein 2.2g | 4% | |
Ingredients
- 4 striped bass fillets, cut to 1 . 5 x2
- 1 teaspoon fresh thyme leave
- salt and pepper, to taste
- 2 russet potatoes
- 1 tablespoon unsalted butter, melted
- olive oil, as needed
Directions
1
Season fillets with salt, pepper and thyme. Square off each side of the potatoes and slice paper thin.2
Toss potato slices with melted butter and a pinch of salt.3
Wrap each filet with buttered potato slices. Place on a lined sheet pan, seam side down and chill.4
When set, sauté until golden brown.
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- Course > Appetizers
- Main Ingredient > Seafood > Fish > Freshwater > Bass
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
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