Bass with Parmesan

Bass with Parmesan

Dinner ready in 35 minutes! Enjoy flaky fish cooked with wine, lemon juice, pepper and Parmesan cheese – a lavish meal!

Prep Time



Total Time






1 1/2
lb sea bass, sole or pike fillets
cup all-purpose flour
tablespoons butter or margarine
medium green onions, thinly sliced (2 tablespoons)
cup dry white wine or chicken broth
tablespoons lemon juice
teaspoon salt
teaspoon pepper
cup freshly grated or shredded Parmesan cheese
  1. Heat oven to 375°F. Coat fish fillets with flour; shake off excess flour. In 12-inch ovenproof skillet, melt butter over medium-low heat. Cook onions in butter about 5 minutes, stirring occasionally, until tender.
  2. Add fish to skillet. Cook uncovered about 5 minutes or until light brown; carefully turn fish. Pour wine and lemon juice over fish. Sprinkle with salt, pepper and cheese.
  3. Bake uncovered about 15 minutes or until cheese is melted and fish flakes easily with fork.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Baking Fish with Skin On
Baking fish with the skin on helps to hold delicate-texture fish fillets together. Removing the skin after the fish has been cooked is much easier than removing it before cooking. When fish is done, carefully insert a metal spatula between the skin and the flesh, starting at the tail end if the fillet has one. While holding onto a small piece of skin, slide the fish off of the skin.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 110mg;
  • Sodium 590mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 36g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 5 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.