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Sea bass in a lemon, basil and vermouth sauce
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 2
Theo Randall cooks an Italian coastal classic of Sea bass baked “en papillotte” with Amalfi lemons and fresh basil
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Ingredients
Method
1. Preheat the oven to 190C/gas 5.2. Fold 2 sheets of tin foil into large squares and butter the shiny sides.
3. Place a fillet on each buttered square of foil, flesh side down. For each portion, top with 2 slices of lemon, 3 basil leaves, 25g of butter and some salt and pepper. Fold the foil over the fish to make an envelope, and pour 50ml of Vermouth into each pocket. Leave for a few seconds to settle, then crimp the envelope edges to seal and place in the oven for 15 minutes.
4. Once cooked, remove the fish from the oven and strain the juice from each parcel into a saucepan. Bring to the boil and reduce by half, then add the remaining butter.
5. Put the fish with the lemon slices and basil onto warmed plates, then pour over the sauce. Serve with steamed spinach.
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Latest Comment
I have just cooked this recipe and was staggered by the simplicity and result. The few ingredients were perfectly matched; the basil, vermouth, lemon and fish juices made one of the most delicious meals. This is one of the best sea bass recipes I have eaten