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Sea Bass Fillets in a White Wine Sauce

Serves 3 - 6


  • 6 sea bass fillets

  • 110 g of butter

  • 230 g of dry white wine

  • 460 g of fish stock or oyster sauce

  • 245 g of cream

  • 2 tsp of flour

  • 1 tbsp of cold water

  • Asparagus

Cooking Method:

  1. Pat the fillets dry with paper towels

  2. Melt the butter in a baking pan

  3. Dip the fish in the butter arranging them skin side down in the pan

  4. Pour wine over fish

  5. Bake at 180°C for 10 minutes, basting frequently with pan juices

  6. Transfer the fish to a heated platter and keep warm

  7. Strain the broth into a saucepan, add the fish stock or oyster sauce and boil for 10 minutes

  8. Add the cream, boiling rapidly to reduce liquid for approx. 7 minutes

  9. Combine the flour & water, whisk into a hot mixture and cook until thickened

  10. Serve the wine sauce on the side

  11. Serve with asparagus

Sea Bass Fillets in a White Wine Sauce
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