Ric Stein’s Baked Bass

Name: Ric Stein’s Baked Bass
Yield: Serves 4
Ingredients: 1½ lb (700 g) celery, carrot, and turnips, cut into thin batons 2 in (5 cm) long; 1½ lb (700 g) celery, carrot, and turnips, cut into thin batons 2 in (5 cm) long; 9 fl oz (250 ml) white wine – Hollandaise or sorrel sauce; 1½ lb (700 g) celery, carrot, and turnips, cut into thin batons 2 in (5 cm) long; 9 fl oz (250 ml) white wine – Hollandaise or sorrel sauce; 9 fl oz (250 ml) white wine – Hollandaise or sorrel sauce; 1 bass, about 2 lb (scant kg); Salt and pepper; Salt and pepper; 4 oz (110 g) butter; Juice of 1 lemon

From the Seafood Restaurant, Padstow

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1 bass, about 2 lb (scant kg)
Salt and pepper
Juice of

Fish course
Pescatarian
Spicy
Gluten-free

Method

Scale, gut and clean the fish. Dry and rub well with salt, pepper and lemon juice, inside and out. Set the oven to gas mark 7/425°F/220°C.

Stir-fry the mixed vegetables in half of the butter for 8 minutes. Stuff the bass with the vegetables; lay the excess vegetables in a baking dish and place the bass on top. Add the white wine and the remaining butter, cover with aluminium foil and ba