Sea Bass with Garlic Butter
by Daniel Rogov
Clean the fish and dry well on paper toweling. Season to taste with salt and pepper.
In a heavy skillet, heat oil at least 1" (2 1/2 cm) deep and fry each fish until nearly done. Remove the fish from the oil and transfer to a baking dish.
In a separate skillet, melt the butter over a low flame. Add the garlic cloves and stir continuously until the butter begins to brown. Pour the garlic butter over the fish and on each fish place 2 lemon slices. Cover and put in a hot oven until the fish flakes easily to the touch of a fork (about 6-8 minutes). Serve hot with the lemon quarters.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.