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Bass Parmesan – Hip Hop Cookbook

Bass Parmesan

2 sea bass fillets, washed and patted dry
1/4 cup creme fraiche
2 tbsp parmesan, grated
1 scallion, minced
1/4 tsp tabasco
sea salt
cracked pepper
olive oil
lemon juice

Combine the creme fraiche, parmesan, scallion, and tabasco. Season lightly with sea salt and cracked pepper. Chill.
Brush the fish with olive oil and then season with the salt.
Grill the fish on both sides until flaky. Squeeze with lemon juice.
Serve with a dollop of the parmesan sauce.

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