Catholic Recipe: Baked Sea Bass with Lobster Sauce
For a large whole fish, baking is one of the best and most attractive ways of cooking. Stuffed and served with a sauce, it's a truly delectable dish. Set the oven at 400° and cook briefly — just until the flesh loses its transparent look and flakes easily at the touch of a fork. All too often fish is overcooked and becomes dry and tasteless.
This sea bass recipe calls for a lobster sauce to accompany it.
DIRECTIONS
Wash fish and dry with paper towels. Combine 1/2 cup of the butter with remaining ingredients. Mix well. Fill fish cavity 2/3 full. Close opening with wooden picks laced together with string. Cut 3 or 4 gashes through skin on each side and brush with butter. Line shallow baking pan with aluminum foil. Put fish in pan. Bake at 400° for 30 to 45 minutes or until tender. Baste occasionally with butter. Put on heated platter. Serve with Lobster Sauce (see recipe). Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
