|Bass||2 Pound, cleaned and patted dry (Two 1 Pound Each)|
|Vegetable oil||3 Tablespoon|
|Lemon||1 , juiced|
|Lemon||1 , sliced|
Lightly slash backs of fish.
Dredge with flour.
In a frying pan, heat oil and melt 3 tbsp (45 mL) butter.
Over low heat, cook bass 5 minutes each side.
Season with salt and pepper.
In the same skillet, melt 2 tbsp (30 mL) butter.
Add lemon juice.
Transfer bass to a serving dish.
Sprinkle with lemony butter.
Garnish with lemon slices.