Sea-bass with dill and crème fraîche

Name: Sea-bass with dill and crème fraîche
Ingredients: 4 x 150 g sea-bass fillets; 1 tbsp dry vermouth; 1 tbsp chopped fresh dill; 50 ml crème fraîche; a few drops of lemon juice; salt and pepper; salt and pepper; 2 tbsp fish stock, or pan juices, with the quantity made up, if necessary, with water; 2 tbsp fish stock, or pan juices, with the quantity made up, if necessary, with water; 50 ml olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This dish is an example of the routine use of an oven for roasting fish and could have many variations. Salmon could be used instead of sea-bass, for example, and different herbs substituted - basil and tomato, for instance, would make a warm, summery sauce.

Ingredients

4 x 150 g sea-bass fillets
olive oil, for brushing
salt and pepper

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/Gas mark 6.
Brush the sea-bass lightly on both sides with olive oil. Season. Put in a roasting tray with the skin-side up. Bake until done -