Categories: Fish- Seafood

Ingredients

• 4 (8 to 10 oz.) whole freshwater bass, cleaned, scaled, patted dry
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 Tbsp. butter, divided
• 2 medium tart apples, such as Braeburn or Rome
• unpeeled, cut into 12-oinchj wedges (2 cups)
• 1 small sweet onion, thinly sliced
• 1/2 cup chopped walnuts
• 1 Tbsp. chopped fresh sage
• 4 sprigs fresh sage for garnish

Directions

1. Sprinkle bass with salt and pepper. Heat 2 Tbsp. of the butter in large nonstick skillet over medium-high heat until melted and sizzling.

2. Add bass, cook 8 to 10 minutes or until fish is browned and just begins to flake, turning once.

3. Remove; cover loosely with foil.

4. Add remaining 2 Tbsp. butter to skillet, het over medium-high heat until melted. Add all remaining ingredients, except sage sprigs, stirring to coat. Cook 5 minutes or until apples and onion are tender and lightly browned, stirring occasionally and adjusting heat if necessary. Spoon over bass, garnish with sage sprigs.

5. Tip: if freshwater bass is unavailable, you can use 4 (6oz.) fish fillets, such as tilapia, striped bass, rockfish, sea bass or sole.

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