ingredients
serves 4
1 bass, about 2 1/4 lb (1.1 kg), gutted and with gills removed
Pinch of salt
freshly ground black pepper
1 lemon, sliced into rounds
4 sage leaves
2 tablespoons dry vermouth or dry white wine
1 quantity Sorrel Sauce
method
1. Pre-heat the oven to gas mark 6, 400°F (200°C).
2. Wash the fish thoroughly and pat it dry with kitchen paper.
3. Lightly oil a sheet of aluminium foil and place the fish on this.
4. Lightly season the inside of the belly and tuck in 2 slices of lemon and 2 sage leaves.
5. Now season all over the outside and cover the fish with the remaining slices of lemon in an overlapping line along the body, with the 2 remaining sage leaves tucked between the slices in the middle.
6. Bring up the sides of the foil, add 2 tablespoons of vermouth or white wine, then fold and crimp the foil into a loose parcel. Bake in the oven for about 30 minutes, or until the fish is just cooked.
7. Using two fish slices or spatulas, carefully lift the bass on to a warmed serving platter.
8. Pour the cooking juices all over and serve immediately. Hand the sauce separately.
