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Sea Bass with White Wine Sauce
6 Sea bass fillets (6 oz ea)
1/2 c Butter
1 c Dry white wine
2 c Clam juice
1 c Cream
2 ts Flour
1 tb Cold water
Pat fillets dry with paper towels. Melt butter in 13*9*2" baking pan;
dip fish in butter & arrange in pan, skin side down. Pour wine over
fish. Bake in 350 oven for 10 minutes, basting frequently with pan
juices. Transfer fish to heated platter; keep warm. Strain broth into
saucepan; add clam juice & boil 10 minutes. Add cream; boil rapidly
to reduceliquid, about 7 minutes. Combine flour & water, whisk into
hot mixture & cook until thickened. Serve wine sauce on side. Red
salmon or bluefish may be used.
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