Bass With Vegetables And Cream Sauce
|Unsalted butter||70 Gram, melted|
|Dry white wine||150 Milliliter|
|Spring onions||1 Bunch (100 gm), cut into 2.5 cm lengths|
|Lemon||1 , juiced|
|Freshly ground black pepper||1|
|Button mushrooms||60 Gram, chopped|
|Tomatoes||4 Medium, chopped|
|Chopped fresh parsley||4 Tablespoon|
|Sea bass fillets||500 Gram (About Four 125 Gram Each)|
|Reduced fat cream||125 Milliliter|
preheat oven to 180°C.
Brush ovenproof dish, large enough to hold fillets in one layer, with melted butter.
Arrange spring onions in the dish.
Season with a little salt.
Season fillets with salt and freshly ground pepper to taste, sprinkle with lemon juice.
Arrange fillets on top of spring onions, sprinkle with tomatoes, mushrooms and parsley.
Pour over wine, cover with foil, cook in oven for 20-30 minutes, or until fish is cooked through.
Tip dish and pour liquid out of one corner into a saucepan, keep fish warm.
Add cream to saucepan, bring to the boil, cook until sauce is slightly reduced and coats a spoon.
Arrange fish fillets on heated plates, spoon over vegetables and pour over sauce.