The Frenchman's Bass

• 1 pint Good Eats Court Bouillon, recipe follows
• 4 (4-ounce) sea bass fillets

1. Bring the court bouillon to a simmer in a large saucepan.
2. Add the fillets to the court bouillon, partially submerging them in the liquid.
3. Cover the pan with the lid and reduce heat.
4. Poach the fish for 5 to 7 minutes.

court, bass fillets

Taken from www.foodnetwork.com/recipes/alton-brown/the-frenchmans-bass-recipe.html (may not work)