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Nantucket Striped Bass with Lemon and Dill

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"Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well."
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Ingredients

31 m servings 169
Original recipe yields 4 servings (1 bass)

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
  2. Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
  3. Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
  4. Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Nutrition Facts


Per Serving: 169 calories; 10.1 7.9 11.2 56 337 Full nutrition

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