Bass Baked in the Oven

Name: Bass Baked in the Oven
Yield: 6
Ingredients: 800g of bass fillets (red or striped) approximately 10cm long and 1.5cm thick; 1 tablespoon of salt to taste; 1 pinch of black pepper; 1/2 cup of all-purpose flour (60g); 2 eggs; 1/4 cup of milk (60ml); 14 slices of bread, crumbled (340g); 1/2 cup of melted butter (100g); 3 lemons, cut into wedges; 2 tablespoons of pickled capers, drained and rinsed

1
800g of bass fillets (red or striped) approximately 10cm long and 1.5cm thick
2
1 tablespoon of salt to taste
3
1 pinch of black pepper
4
1/2 cup of all-purpose flour (60g)
5
2 eggs
6
1/4 cup of milk (60ml)
7
14 slices of bread, crumbled (340g)
8
1/2 cup of melted butter (100g)
9
3 lemons, cut into wedges
10
2 tablespoons of pickled capers, drained and rinsed

Ingredients

1
800g of bass fillets (red or striped) approximately 10cm long and 1.5cm thick
2
1 tablespoon of salt to taste
3
1 pinch of black pepper
4
1/2 cup of all-purpose flour (60g)
5
2 eggs
6
1/4 cup of milk (60ml)
7
14 slices of bread, crumbled (340g)
8
1/2 cup of melted butter (100g)
9
3 lemons, cut into wedges
10
2 tablespoons of pickled capers, drained and rinsed

Directions

1
Preheat the oven to 250°C (very hot)
2
Season the fish with salt and pepper. Reserve
3
In three separate bowls, place the flour, beaten eggs mixed with milk, and crumbled bread
4
Dip the bass fillets first in the flour, then in the egg mixture, allowing any excess to drain off, and finally in the breadcrumbs, pressing gently with your fingers to adhere. Reserve
5
Line a large baking dish with aluminum foil and spread 2 tablespoons of melted butter
6
Place it in the oven to warm (about 5 minutes)
7
Arrange the bass fillets in a single layer in the baking dish and brush with the remaining butter
8
Return it to the oven until golden brown (about 10 minutes)
9
Serve hot with lemon wedges and pickled capers
10
460 calories per serving