Fillets of Sea Bass with Mushrooms

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Here, fillets of sea bass or another lean white fish are braised in white wine or in fish broth made with white wine, shallots, and mushrooms. The sauce is finished with a little cream and served around and over the fillets.


  • Two 1-pound whole Atlantic sea bass, striped bass, sole, flounder, fluke, skate, or blackfish or four 6- to 8-


If you are using whole fish, fillet the fish and put the bones—break the spine in two—and heads in a pot with the white wine, the water, and the shallot. Bring to a gentle simmer and simmer for 20 minutes. Strain through a fine-mesh sieve and discard the contents of the sieve.

Preheat the oven to