Sea Bass with Lemon Sauce
Ingredients
- For the fish
- 1 Sea bass 600-800 grams (approximately 1-1 1/2 pound)
- 1 handful bay leaves
- 2 organic lemons
- extra virgin olive oil
- 50 milliliters freshly squeezed lemon juice
- salt (and)
- freshly ground peppers
- For the lemon sauce
- 2 organic lemons
- 50 milliliters fish stock (from a jar)
- 50 milliliters white wine
- 1 Tbsp honey
- 50 grams chilled butter
Preparation steps
Preheat the convection oven to 200°C (approximately 400°F).
Rinse the sea bass inside and out under cold running water. Pat dry with paper towels. Grease a baking dish with 2 tablespoons of olive oil and place the sea bass in the dish. Place 1-2 bay leaves into the abdominal opening and season with salt and pepper. Cut 3-4 slits in the fish and put bay leaves in the incisions. Slice the lemon and cover the fish with the slices. Pour in the lemon juice and 100 ml (approximately 1/2 cup) of water. Season with salt and pepper. Place the baking dish in the oven and cook the sea bass for about 30 minutes.
For the lemon sauce, rinse the lemons. Peel and cut the zest into thin strips and cut the lemon into segments. Squeeze the juice from the remaining lemon. Heat the honey in a small saucepan and place the lemon zest in it, deglaze with wine, lemon juice and segments, pour in the fish stock and simmer everything for about 5 minutes. Remove from the heat and stir the butter quickly into the sauce. Season to taste and serve drizzled over the fish.
