Pan-cooked Bass With Dill And Cucumber

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 4 bass fillets, 1/2-3/4-inch thick with skin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons fresh dill, finely chopped
• 1/2 seedless cucumber, very thinly sliced
• parchment paper

Recipe

• 1 melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool.
• 2 put fillets, flesh side down, in butter. then turn over so the skin sides are down.
• 3 sprinkle fish with 1/2 teaspoons salt and 1/4 teaspoons pepper, and 1 tbs. dill.
• 4 arrange cucumber slices overlapping on fish - like scales - and season with salt and pepper.
• 5 cover fish directly with a piece of buttered parchment paper, buttered side down. paper should be large enough to cover the fish. tightly over skillet with lid or foil.
• 6 cook fish over medium high heat until just cooked through, 3-5 min, depending on thickness of fish.
• 7 remove parchment and sprinkle fish with remaining dill and drizzle with some of the pan juices.