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Sea Bass, Saute, Meuniere

Scale, trim off fins and neatly wipe two small sea bass of one and a half pounds each. Make three light incisions in skin on each side of both fish. Season with a teaspoon salt and a half teaspoon pepper. Lightly baste with a little cold milk and roll in a little flour.

Heat one tablespoon melted butter in a frying pan, add fish, and fry ten minutes on each side. Then set in oven five minutes. Remove, dress on a dish, place a half ounce butter in the pan and toss until a light brown, add half teaspoon freshly chopped parsley and juice of half a sound lemon, toss a little, then pour over the fish and serve.