4 (8- to 10-oz.) whole freshwater bass, cleaned, scaled, patted dry*
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
2 medium tart apples, such as Braeburn or Rome, unpeeled, cut into 1/2-inch wedges (2 cups)
1 small sweet onion, thinly sliced
1/2 cup chopped walnuts
1 tablespoon chopped fresh sage
4 sprigs fresh sage for garnish
1. Sprinkle bass with salt and pepper. Heat 2 tablespoons of the butter in large nonstick skillet over medium-high heat until melted and sizzling. Add bass; cook 8 to 10 minutes or until fish is browned and just begins to flake, turning once. Remove; cover loosely with foil.
2. Add remaining 2 tablespoons butter to skillet; heat 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.
TIP *If freshwater bass is unavailable, substitute 4 (6-oz.) fish fillets, such as tilapia, striped bass, rockfish, sea bass or sole. Cook 6 to 8 minutes, depending on thickness of fillets.
PER SERVING: 480 calories, 28.5 g total fat (10 g saturated fat), 40.5 g protein, 16.5 g carbohydrate, 165 mg cholesterol, 390 mg sodium, 3.5 g fiber