Bass With Vegetables And Cream Sauce Recipe
Ingredients
| Unsalted butter | 70 Gram, melted | |
| Salt | To Taste | |
| Dry white wine | 150 Milliliter | |
| 1 bunch spring onions, cut into 2.5 cm lengths | ||
| Lemon juice | 1 | |
| black pepper | 1 | |
| Button mushrooms | 60 Gram, chopped | |
| Tomatoes | 4 Medium, chopped | |
| Parsley | 4 Tablespoon, chopped | |
| 4 sea bass fillets, 125g each | ||
| 125ml reduced fat cream | ||
Directions
preheat oven to 180°C.
Brush ovenproof dish, large enough to hold fillets in one layer, with melted butter.
Arrange spring onions in the dish.
Season with a little salt.
Season fillets with salt and freshly ground pepper to taste, sprinkle with lemon juice.
Arrange fillets on top of spring onions, sprinkle with tomatoes, mushrooms and parsley.
Pour over wine, cover with foil, cook in oven for 20-30 minutes, or until fish is cooked through.
Tip dish and pour liquid out of one corner into a saucepan, keep fish warm.
Add cream to saucepan, bring to the boil, cook until sauce is slightly reduced and coats a spoon.
Arrange fish fillets on heated plates, spoon over vegetables and pour over sauce.
Brush ovenproof dish, large enough to hold fillets in one layer, with melted butter.
Arrange spring onions in the dish.
Season with a little salt.
Season fillets with salt and freshly ground pepper to taste, sprinkle with lemon juice.
Arrange fillets on top of spring onions, sprinkle with tomatoes, mushrooms and parsley.
Pour over wine, cover with foil, cook in oven for 20-30 minutes, or until fish is cooked through.
Tip dish and pour liquid out of one corner into a saucepan, keep fish warm.
Add cream to saucepan, bring to the boil, cook until sauce is slightly reduced and coats a spoon.
Arrange fish fillets on heated plates, spoon over vegetables and pour over sauce.
Chef
