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Bass with Lemon Sauce HT MC 30mins Serve 4 Hot Fish Herbs Alcohol Main Course Gluten Wheat free Eggless
Ingredients: 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
Instructions
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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