INGREDIENTS
Bass
| 1 | egg |
| 2 | sea bass fillets |
| 1 c | instant potato mix |
| 1 T | butter |
| 1 T | olive oil |
Cabbage
| 4 oz | bacon, chopped |
| 2 T | butter |
| 2 c | cabbage, julienned |
| 1/2 c | onion, julienned |
| 2 T | tarragon, chopped |
| 4 | lemon wedges |
DIRECTIONS:
Bass – Whisk egg. Coat bass with egg. Coat bass with potato mix. Sauté in butter and oil until golden brown.
Cabbage – Fry bacon until crispy. Remove bacon. Discard grease. Add butter to bacon pan. Sauté cabbage and onion 3 minutes. Add bacon and tarragon. Serve bass with cabbage and lemon wedges.
POTATO-CRUSTED SEA BASS
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