Sea bass with lemon butter sauce

Serves: 4

INGREDIENTS

• sunflower oil for greasing
• 1.1 kg (2¼ lb) sea bass, cleaned and butterflied (page 104)
• 4 tarragon sprigs
• lemon, sliced
• salt and black pepper
• 2 tbsp dry white wine

Lemon butter sauce:

• 150 ml (¼ pint) single cream
• juice of ½ lemon
• 45 g (1½ oz) butter, melted
• 1 egg yolk
• 1 tsp plain flour
• white pepper
• 1 tsp chopped fresh tarragon
  
  

METHOD

1. Put a large piece of foil on to a baking tray and brush lightly with oil. Put the sea bass on to the foil, tuck three of the tarragon sprigs and all but 1-2 of the lemon slices inside the cavity, and sprinkle with salt and black pepper.

2. Season the outside of the fish, and lift up the sides of the foil. Pour the wine over the fish, then seal the foil into a loose parcel. Bake in a preheated oven at 200°C (180°C fan, Gas 6) for 30 minutes.

3. Meanwhile, make the sauce: whisk the cream in a pan with the lemon juice, butter, egg yolk, and flour until mixed. Heat very gently, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Season with salt and white pepper, and stir in the tarragon. Keep warm.

4. Remove the sea bass from the foil and arrange on a warmed serving dish. Pour over the cooking juices. Garnish with the remaining lemon slices and tarragon sprig, and serve at once. Serve the warm lemon butter sauce separately.