Pan Fried Bass on a Spinach and Orange Salad


  •  1 orange
  • 2 green onions
  • 2 bass filets
  • 2 Tbsp butter
  • 2 Tbsp capers, drained
  • Lemon 
  • 3 cups spinach
  • Olive oil


  1. Peel an orange, and then slice it crosswise into little discs. Thinly slice 2 green onions. Toss the orange, green onions, and spinach into a bowl. Drizzle with olive oil, lemon juice and a sprinkling of salt. Toss together.  
  2. Into a medium-high heat frying pan, add a dollop of canola oil and then 2 skinless bass filets. Cook on one side 3-4 minutes, until nicely browned. Flip the filets over, and add the drained capers and the butter. When fish is almost cooked, drizzle a squeeze of lemon juice, and swirl the pan to coat with fish with sauce.  
  3. Serve your filets with all the pan sauce and the spinach salad. 

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