Sea Bass

Ingredients

• 4 sea bass fillets (each about 300 g, ready to cook)
• 250 ml white wine
• 500 ml vegetable broth
• 50 ml fruit vinegar (e.g., lemon)
• 1 onion
• 1 bay leaf
• 2 limes
• Lemongrass (to taste)
• 2 carrots
• 1 red bell pepper
• 40 g Butter
• Salt

Instructions

1. 1.

   Rinse the ready-to-cook fish under running water.

2. 2.

   In a wide pot heat white wine, vegetable broth and vinegar. Halve the onion and limes. Add both with lemongrass to the liquid. Simmer for 5 minutes.

3. 3.

   Place the fish in the simmering liquid and cook gently for about 15 minutes.

4. 4.

   Meanwhile, peel carrots and bell pepper, dice finely, and add them during the last 5 minutes of cooking; then remove and drain well.

5. 5.

   Melt butter in a pan and toss the vegetable cubes in it; season lightly with salt.

6. 6.

   Remove sea bass from the broth, plate, pour the buttery vegetables over it, and serve immediately.