Angelakis Weekly Seafood Specials



Bass: and Beer

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You Need: (Serves 6)

  • 6 bass fillets, approx 1cm thick each
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • paprika
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 2 tablespoons plain flour
  • 2 cups beer
  • 1 tablespoon brown sugar
  • 2 whole cloves
  • 1 tablespoon lemon juice
  • hot cooked wild rice or jasmine rice



Sprinkle fish fillets with the salt, pepper and some paprika.

In a large frying pan, cook the onion in the butter until tender. Stir in the flour, cook and stir until brown. Gradually stir in the beer. Cook and stir until the mixture bubbles. Stir in the sugar and the cloves.

Add fish fillets to the sauce. Cover and cook for 10-15 minutes over low heat until fish flakes with a fork. Remove fish to a platter.

Stir lemon juice into sauce in the skillet. Serve sauce over fish with rice.