Serves 4 as main course
Preparation: 5 minutes. Cooking time 20 minutes.
Serving the spicy, tangy Veracruz sauce on the side allows you to try the fish on its own or with sauce. I served it a few weeks ago at a dinner party and it went down a storm. This recipe is based on one in Mexican Food Made Simple by Thomasina Miers.
- 2 whole sea bass, gutted, washed inside and out and patted dry.
- Salt & pepper
- Sprigs of fresh thyme and parsley.
- 1 lime cut into thin wedges
- A glug of olive oil
- 100ml white wine
- Veracruz sauce
- Liberally salt & pepper the fish, inside and out.
- Place each fish on a double layer of kitchen foil and stuff the cavities with herbs and lime wedges.
- Drizzle olive oil and wine over the fish, close the foil into a parcel with some air space above the fish to allow it to steam.
- Place the parcels in a preheated hot oven for 20 minutes.
- Serve the fish with the sauce on the side.
- Serve with boiled rice or Spanish rice as an accompaniment.