Entrée: United States – White Bass in Browned Butter with Lemon and Parsley
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
8 min
Total
13 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 white bass fillets Salt and pepper to taste Flour for dredging 2 tbsp (30 ml) unsalted butter Juice of 1 lemon 1 tbsp (15 ml) fresh parsley, chopped
Show original ingredient measurements
2 white bass fillets Salt and pepper to taste Flour for dredging 2 tbsp (30 ml) unsalted butter Juice of 1 lemon 1 tbsp fresh parsley, chopped
Instructions
1. Season fillets with salt and pepper, then dredge in flour, shaking off excess. 2. Melt butter in a pan over medium heat. Add fillets and cook for 3-4 minutes on each side until golden. 3. Remove fish and add lemon juice to the pan, swirling to combine with butter. Pour over fillets and garnish with parsley.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 108 kcal
Carbohydrates: 1.8 g
Protein: 0.3 g
Fat: 11.6 g
Saturated fat: 7.2 g
Cholesterol: 31 mg
Fiber: 0.1 g
Sugar: 0.6 g
Sodium: 3 mg
Potassium: 39 mg
Calcium: 7 mg
Iron: 0.14 mg
Vitamin A: 105 µg RAE
Vitamin C: 11.8 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.