Georges Blanc

Georges Blanc’s Sea-bass with Marinière Sauce

Bar de ligne à la marinière Georges Blanc

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in
Ma Cuisine des Saisons
Ma Cuisine des Saisons

By Georges Blanc

Published 1987

  • About

Ingredients

  • 1 sea-bass, weighing 1 kg (2¼ lb)
  • 1 litre (<

Method

Preparing the bass

Pre-heat the oven to its highest setting.

Remove the fillets from each side of the fish, so that you have two large fillets. Remove the bones and slice each one into little slices about ½cm (¼ in) thick. Butter an