Baked Bass with Sorrel Sauce
- 1 bass about 2 1/4 lb, 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
- Pre-heat the oven to gas mark 6, 400°F (200°C).
- Wash the fish thoroughly and pat it dry with kitchen paper.
- Lightly oil a sheet of aluminium foil and place the fish on this.
- Lightly season the inside of the belly and tuck in 2 slices of lemon and 2 sage leaves.
- 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.
- 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.
- Using two fish slices or spatulas, carefully lift the bass on to a warmed serving platter.
- Pour the cooking juices all over and serve immediately. Hand the sauce separately.
Calories: 262 kcal
Carbohydrates: 3 g
Protein: 46 g
Saturated Fat: 1 g
Cholesterol: 204 mg
Sodium: 177 mg
Potassium: 696 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 236 IU
Vitamin C: 14 mg
Calcium: 46 mg
Iron: 2 mg