Italian Fish Recipes - Baked Bass with Dill (Spigola con Aneto) Recipe

Ingredients

• 1. 75 kg/4 lb whole striped bass, cleaned

• Grated rind and juice of 1 lemon

• 1 carrot, diced

• 6 shallots, chopped

• 30 ml/2 tbsp chopped fresh dill (dill weed)

• Salt and freshly ground black pepper

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 45 ml/3 tbsp plain (all-purpose) flour

• 300 ml/1 1/4 cups fish stock

• 90 ml/6 tbsp dry white wine

Method:

1. Wash the bass several times in cold water. Pat dry and lay on a baking sheet covered with foil.

2. Sprinkle the lemon juice inside and out. Place the lemon rind, carrot, shallots and dill inside the fish and season with the salt and pepper.

3. Fold the foil over the fish to enclose it and cook for 30 minutes in a preheated oven at 180°C/350°F/gas mark 4 or until the fish flakes easily with a fork.

4. Melt the butter in a saucepan and stir in the flour. Beat constantly and stir in the stock and wine.

5. Blend well and cook over a low heat for 10 minutes, stirring all the time. Serve with the fish.