Crusted Sea Bass

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

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

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