Sauce is great with any fish. Weve used it with oyster and scallop recipies. Enjoy


  • 2 1/2 to 3 lb. sea Bass, cleaned
  • 1/2 plus 1/4 cup dry vermouth
  • 1/4 cup minced shallots
  • 1 cup heavy cream
  • 2 sticks plus 1/4 stick(s) unsalted butter
  • Lemon juice,to taste
  • Salt and pepper to taste
  • 2 dried fennel sticks,or 1/2 tsp. fennel seed,crushed


In a small stainless steel or enameled saucepan combine 1/2 cup dry vermouth and 1/4 cup minced shallots and reduce the vermouth over moderately hot heat until it is almost a glaze. Add 1 cup heavy cream and reduce by half. Whisk in 2 sticks (1 cup) unsalted butter,cut into bits,adding each piece before the previous one is completely melted,over low heat.(The butter must not get hot enmough to liquefy. The sauce should be the consistency of Hollandaise.) Add lemon juice,salt,and pepper to taste and keep the sauce warm,covered with a buttered round of wax paper,in a pan of warm water.

Pat the sea bass dry and put 2 dried fennel stalks or 1/2 teaspoon of fennel seed,crushed,and salt and pepper to taste in the cavity. Rub the outside of the fish with some of the 1/4 stick softened unsalted butter and sprinkle it with salt and pepper. Arrange the fish on a piece of buttered heavy duty foil large enough to enclose it and sprinkle it with 1/4 cup dry vermouth. Fold the foil over the fish,crimp the edges together,and transfer the package carefully to a baking sheet. Bake the fish in a preheated hot oven (400*F.) for 20 to 25 minutes, or until it just flakes with a fork. Transfer the fish to a cutting board, remove the skin carefully, and fillet the fish. Strain the cooking juices into the sauce,arrange the fillets on a heated platter,and nap them with the sauce. Serves 2

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Sea Bass- Loup au Fenouil