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
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.
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.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
