Smallmouth Bass with Garlic Butter,
Chives and Mushrooms
6-8 T. butter
3 cloves garlic, crushed
2-1/2 pound Bass fillets (Trout works too)
Dry white wine
8 oz. fresh mushrooms, quartered
Freshly chopped chives
Salt and pepper to taste
Preheat oven to 450F. Melt butter in a saucepan, add garlic cloves and remove from heat allowing cloves to steep for 10 minutes; remove garlic and discard. Brush pan with garlic butter; place fillets skin side down. Brush fillets liberally with garlic butter. Pour a little wine or water around fillets to keep them from sticking. Sprinkle with salt and pepper and bake for 5-7 minutes or until fish is done. Meanwhile, sauté mushrooms in remaining garlic butter until lightly browned. Remove fish to heated serving plates along with cooking juices. Cover with sautéed mushrooms and sprinkle with chives. Serves 6.
)
)
)
)
)