Whole sea bass baked in foil with tarragon

This is a delicious, buttery way of cooking sea bass.

Preparation Time: 15 Mins

Cooking Time: 35 Mins

Total Time: 50 Mins

Ingredients

For 2 servings…

60 gms            Butter  - melted       

1 Sea bass  - whole

1 bunch            Tarragon  - chopped  

110 ml             Wine  - dry white     

½                   Lemon  - juice of      

   Pepper  - freshly ground, black        

   Salt              

To serve

   Beurre blanc   

For the beurre blanc

30 gms            Shallots  - chopped very finely  

1 tbs               Vinegar  - white wine 

2 tbs               Wine  - dry white     

3 tbs               Water       

1 tbs               Cream  - double       

80 gms            Butter  - cut into small pieces   

                     Pepper  - freshly ground, white 

                     Salt          

Method

Heat an oven to 220°C.

Brush the centre of a large sheet of foil with some of the melted butter.  Place the bass in the centre of it and bring the edges of the foil up around the fish slightly.

Put the open parcel on to a baking sheet.

Mix the tarragon with the rest of the melted butter plus the wine, lemon juice, salt and pepper.  Spoon the mixture into the cavity of the fish and over the top.  Bring the sides of the foil up over the fish and pinch together - folding over the edges a few times to make a loose airtight parcel.  Bake for 30 minutes.

Remove the fish from the oven and open up the parcel.

Lift the bass on to a warmed serving dish and serve with beurre blanc

For the beurre blanc…

Put the shallots, vinegar, wine and water into a pan and simmer until nearly all the liquid has evaporated.

Add the cream and boil until reduced a little more.

Lower the heat and gradually whisk in the butter, a few pieces at a time, until the sauce has amalgamated.  Season to taste.

Variations

The same recipe can be used for cooking salmon, salmon trout or trout.

Wine recommendations

A dry white wine.

Conventional

     Burgundy blanc

Interesting

     Côte Chalonnaise blanc

     Côtes du Rhône Villages Sablet blanc

     Jurançon sec

     Vouvray sec

Special

     Chablis 1er cru