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Baked Bass with Sorrel Sauce

ingredients

serves 4
1 bass, about 2 1/4 lb (1.1 kg), gutted and with gills removed
Pinch of salt
freshly ground black pepper
1 lemon, sliced into rounds
4 sage leaves
2 tablespoons dry vermouth or dry white wine
1 quantity Sorrel Sauce

method

1. Pre-heat the oven to gas mark 6, 400°F (200°C).

2. Wash the fish thoroughly and pat it dry with kitchen paper.

3. Lightly oil a sheet of aluminium foil and place the fish on this.

4. Lightly season the inside of the belly and tuck in 2 slices of lemon and 2 sage leaves.

5. Now season all over the outside and cover the fish with the remaining slices of lemon in an overlapping line along the body, with the 2 remaining sage leaves tucked between the slices in the middle.

6. Bring up the sides of the foil, add 2 tablespoons of vermouth or white wine, then fold and crimp the foil into a loose parcel. Bake in the oven for about 30 minutes, or until the fish is just cooked.

7. Using two fish slices or spatulas, carefully lift the bass on to a warmed serving platter.

8. Pour the cooking juices all over and serve immediately. Hand the sauce separately.

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