Bass in White Wine

Serves 4

• 1 bass, about 2 lb (kg)

• 1 small onion, cut into fine rings

• 1 sprig fresh thyme

• 1 bay leaf

• 4 sprigs parsley

• 1 clove

• Salt, pepper and nutmeg

• ½ pint (300 ml) white wine

• 4 oz (110 g) butter

Method

Scale and gut the fish, wash well and dry it. Butter a shallow baking dish with some of the butter, saving the rest for the sauce.

Set the oven to gas mark 6/400°F/200°C. Spread the onion rings over the dish and lay the fish on them. Add all the herbs, spices and seasonings and pour in the wine. Cover with aluminum foil and bake for 30 minutes - be careful not to overcook it.

Take the fish from the oven and keep warm on a serving dish.

Meanwhile strain the juices through a sieve into a saucepan over a medium heat and reduce until you have about 4 good tablespoons of liquid. Turn the heat down very low and add the rest of the butter, little by little, stirring all the time until the sauce thickens and becomes creamy. Pour the sauce over the fish and serve at Boiled potatoes are all you need to accompany this splendid dish- use the money that you would have spent on vegetables to buy a better-than-usual white wine.