Steamed Black Bass Recipe
Boston Fish House Recipes, 1940s
Clean and wash a nice bass weighing about one pound; season with salt and pepper; set it on a buttered platter, and cover with a wet napkin. Put the fish into a steamer for about twelve minutes. When done, take off the skin, place the fish on a hot platter, garnish around with boiled Parisienne potatoes and some parsley branches. Serve separate a sauce boat of parsley sauce.
