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Use soft, leafy herbs on the bass; they form a pleasantly crisp coat when seared.

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Recipe Summary

Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • Spread the herbs and salt and pepper on alarge platter. Brush each fillet with the egg white, then dredge in the herbs.

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  • In a large nonstick skillet over medium-high heat, sear the fillets 3 to 4 minutes per side, or until cooked through and the flesh just begins to flake.

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