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Bass with Lemon Sauce       HT   MC     30mins

Serve 4     Hot Fish  Herbs  Alcohol   Main Course   Gluten Wheat free  Eggless



A 1kg/2¼lb Bass

Salt and Pepper

50g/2oz Butter

300ml/10 fl.oz. White Wine

The thickly grated rind and juice of 1  Lemon

2 tbsp Fresh Parsley, chopped




1. Prepare the Bass by removing the scales with the back of a knife then gut and wash the fish under cold running water. Dry and season with salt and pepper.


2. Melt the butter in a flameproof casserole then add the fish and lightly brown on both sides. Add the wine and the thickly grated rind of the lemon. Poach gently for 20 minutes.


3. Remove the fish from the pan and keep warm.


4. Bring the wine in which the fish has been cooked to the boil and reduce by half by boiling rapidly. Remove from heat and stir in the lemon juice and parsley. Adjust seasoning if necessary.


5. To serve - place the fish on a large oval platter and pour some of the sauce over. Serve the remaining sauce in a sauceboat.




More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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