Bass with Lemon Sauce
4 Hot Fish Herbs Alcohol Main Course
Gluten Wheat free Eggless
fl.oz. White Wine
thickly grated rind and juice of 1 Lemon
tbsp Fresh Parsley, chopped
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.
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.
Remove the fish from the pan and keep warm.
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
To serve - place the fish on a large oval platter and pour some of the sauce over. Serve the remaining sauce in a sauceboat.
Fish Recipes | General
Fish Prep & Cooking Times |
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