Baked Bass with Sorrel Sauce

Baked Bass with Sorrel Sauce

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Servings: 4
Calories: 262


  • 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
Fat: 6g
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
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