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This recipe includes a very simple sauce that enhances sauteed, broiled or
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baked fish. It can be made in camp if you brought parsley and usually
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impresses any old "fried fish angler."
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Make the sauce first.
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In a bowl set the butter out to soften. Then cream it with a fork and
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then a spoon until it is light and fluffy. Work in the salt and pepper.
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Mix the smashed garlic and the lemon juice, then work this liquid into
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the butter. Take a bit of time to do this.
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Mix in the parsley and serve in a gravy boat with a spoon.
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Pan fry the bass remembering to brown the fish on both sides but not to
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over cook.
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Serve hot on hot plates and pass the sauce.
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