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Oven-baked bass

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 4):


Grease a baking tray with a little oil.
Spread the shallots and onions out on the tray, add the thyme, a little salt and pepper.
Place the fish on top, cover with the sliced lemon and tomato.
Add the white wine and a dash of olive oil.
Bake in the oven for 20 minutes.
Serve with rice or steamed potatoes.
Advice: Recommended drink : Wines from Alsace, Bordeaux, Bourgogne or the Loire.

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