Sea bass with lemon sauce

Name: Sea bass with lemon sauce
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 1 Sea bass (600-800 g); 1 handful bay leaves; 2 lemons (organic); Olive oil (extra virgin); 50 ml freshly squeezed lemon juice; Salt; freshly ground pepper; 2 lemons (organic); 50 ml fish stock (from a jar); 50 ml white wine; 1 tbsp honey; 50 g ice‑cold butter

Prep: —

| Servings: 4 | Cook: —

Sea bass with lemon sauce is a recipe featuring fresh ingredients from the sea fish category. Try this and other recipes from Spoonsparrow!

Ingredients

1 Sea bass (600-800 g)
1 handful bay leaves
2 lemons (organic)
Olive oil (extra virgin)
50 ml freshly squeezed lemon juice
Salt
freshly ground pepper
2 lemons (organic)
50 ml fish stock (from a jar)
50 ml white wine
1 tbsp honey
50 g ice‑cold butter

Instructions

1.
Preheat the oven to 200°C fan.
2.
Wash the pre‑cooked sea bass inside and out under running cold water. Pat dry with kitchen paper. Grease a baking dish with 2 tbsp olive oil and place the sea bass in it. Put 1–2 bay leaves into the belly opening and season with salt and pepper. Make shallow slits at 3–4 spots on the fish and insert bay leaves into the cuts. Slice the lemons and lay them over the fish. Pour lemon juice and 100 ml water over the dish. Season again with salt and pepper. Bake for 30 minutes.
3.
For the lemon sauce, wash the lemons, zest one lemon in thin strips and filet it. Squeeze the juice of the remaining lemon. Warm the honey in a small saucepan, swirl in the lemon zest, deglaze with wine, then add lemon juice, fillets and stock; simmer for about 5 minutes. Remove from heat and quickly whisk in butter pieces. Taste and serve with the fish.