Baked Sea Bass in White-Wine Sauce

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup plus 1 tablespoon butter
  • 1 sea bass (4 to 5 pounds)
  • Salt and freshly ground black pepper
  • 3 shallots, chopped
  • 1 small onion, chopped
  • 3 tablespoons finely chopped parsley
  • 1 garlic clove, minced
  • 3 large mushrooms, thinly sliced
  • 2 cups dry white wine


    1. Preheat oven to moderate (350°F.).

    2. Butter an oven dish. Dry the fish and season it well inside and outside with salt and pepper. Place it in the buttered dish and spread with the shallots, onion, parsley, garlic and mushrooms. Dot the fish well with remaining butter except for the one tablespoon and pour the wine over it.

    3. Bake for forty to forty-five minutes, basting frequently. Remove the fish to a heated platter.

    4. Add the one tablespoon cold butter to the sauce in the baking dish to bind it. Do not heat. Pour the sauce over the fish without straining. Decorate, if desired, with lemon slices and additional chopped parsley.