Sea Bass Fillets in a White Wine Sauce

Serves 3 - 6


  • 6 sea bass fillets
  • 110g of butter
  • 230g of dry white wine
  • 460g of clam juice
  • 245g of cream
  • 2 tsp of flour
  • 1 tbsp of cold water

Cooking Method

Pat the fillets dry with paper towels

Melt the butter in a baking pan

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

Pour wine over fish

Bake in a 180°C / 350°F / Gas mark 4 oven for 10 minutes, basting frequently with pan juices

Transfer the fish to a heated platter and keep warm

Strain the broth into a saucepan, add the clam juice and boil for 10 minutes

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

Combine the flour & water, whisk into a hot mixture and cook until thickened 10.Serve the wine sauce on the side