Crusted Sea Bass

Name: Crusted Sea Bass
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt; ½ glass dry white wine; 1 bay leaf; 225 g (8 oz) fresh white breadcrumbs; 225 g (8 oz) unsalted butter; 1 hard-boiled egg, sieved; a pinch of thyme; 25 g (1 oz) shallots, chopped; 1 tbls chopped chives; 1 tbls chopped fresh parsley; 600 ml (1 pt) fish stock; 1.5 kg (3½ lb) whole sea bass; juice of ½ lemon; a pinch of cayenne pepper; salt and pepper; 100 g (4 oz) mushrooms, chopped; 2 shallots, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

1.5 kg (3½ lb) whole sea bass
salt and pepper

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

To make the farce, allow the butter to go soft and then thoroughly mix all the ingredients.

Preheat the oven to 190°C/375°F/Gas Mark 5.

Fillet the fish by cutting down either side of the backbone, removing it but leaving the head and tail on. (This can always be done by