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Originally Posted by iadom
Well its Thursday, so it is fish again, the stall on the local market never ceases to amaze me with the choice but today I played safe,
Fresh Sea Bass, cooked in the oven in foil with wine and Dill.
got to be Hollandaise sauce again with this fish.
Seasonal veg, carrots, peti pois etc.
To drink I had a very nice, crisp and ultra dry Frascati, the wife is not into vin blanc so she had an Antipodean Chiraz Reserve, nice choice, it goes really well with a mature Cheddar and a couple of pieces of Cadbury's finest.
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last time we had sea bass, it was the wrapped in wet paper & baked in the oven method - bit of fennel & some dill & lemon juice, lovely
- yours sounded lovely, too
- but if you do it in wet paper, the skin/scales should come off, stuck to the paper, when you unwrap it
and watch out for the escolar - 'fake' sea bass that cause all sorts of gastric chaos
- oh, & currently asda south african red
