Fillet of Sea Bass Baked in Filo Pastry with Fresh Sorrel

Name: Fillet of Sea Bass Baked in Filo Pastry with Fresh Sorrel
Yield: Serves 4-8
Ingredients: 450 ml/¾ pint double cream; 25 g/1 oz butter; 300 ml/½ pint fish stock; 25 ml/1 fl oz white wine; Salt and freshly ground white pepper; juice of ½ lemon; 4 X 150 g/5 oz fillets of sea bass; 175 g/6 oz filo pastry; 125 g/4½ oz sorrel leaves, finely shredded

Preparation info

Serves
4-8

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

4 X 150 g/5 oz fillets of sea bass
175 g/6

Fish course
Pescatarian

Method

Preheat the oven to 240°C/475°F/Gas Mark 9.

Make the filo pastry at least 24 hours in advance, and allow to rest in the refrigerator until required.

Sweat 115