Sea Bass Wrapped in Lettuce with Oysters

Name: Sea Bass Wrapped in Lettuce with Oysters
Ingredients: Salt and freshly ground white pepper; Salt and freshly ground white pepper; 20 oysters; 2 large round lettuces; 85 ml/3 fl oz double cream; 175 ml/6 fl oz dry white wine; 300 ml/½ pint fish stock; 25 g/1 oz shallots, finely chopped; 175 g/6 oz unsalted butter; 2 X 550 g/1¼ lb sea bass

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

With or without oysters this makes a wonderful dish – the lettuce helping to retain the moisture of the bass. As only the larger outer leaves of the lettuce are used, try poaching the hearts cut in half alongside the bass and serve as a garnish. Alternatively, use them to make a little lettuce salad to accompany the meal.

Ingredients

2 X 550 g/1¼ lb sea bass
2 large round lettuces<

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Scale and fillet the bass. Remove the few small bones that run from the head to halfway down the length of each fillet using a pair of pliers. Skin each fillet.

Discard the very outer leaves of the lettuces an