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Covered with a lemon and mushroom sauce and baked in the oven, sea bass is easy to prepare. Served with sauteed potatoes and petits pois it makes a delicious main course for lunch or a dinner party. It may be accompanied by a full-bodied dry white wine.
4 SERVINGS
8 bass fillets
2 oz. [1/4 cup] butter
1 oz. [4 tablespoons] flour
1 teaspoon salt
1/4 teaspoon white pepper
11/2 pints [33/4 cups] tepid milk
1 bouquet garni consisting of 4
parsley sprigs, 1 thyme spray and 1 bay leaf tied together
4 tablespoons lemon juice
8 oz. mushrooms, wiped and sliced
1 lemon, quartered
Directions:
- Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
- Wipe the fish with kitchen paper towels and place in a large, shallow ovenproof dish.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour, salt and pepper and cook for 1 minute. Gradually pour in the milk, stirring constantly. Bring to the boil. Add the bouquet garni, lemon juice and mushrooms, and stir well. Simmer for 5 minutes.
- Remove and discard the bouquet garni. Cover the fish with the sauce. Cover the dish and bake for 30 minutes. Garnish with lemon quarters.
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