Bass With Asparagus And Cream Sauce
Enjoy tender bass fillets poached in white wine and aromatic herbs, served alongside tender steamed asparagus and a rich cream sauce. This elegant dish combines delicate flavors with a creamy finish, perfect for a sophisticated yet approachable dinner suitable for seafood lovers and entertaining guests.
Ingredients
Instructions
- Poach the bass fillets in a buttered baking dish with white wine, water, peppercorns, minced green onions, sliced garlic, and bay leaf for 15 minutes at 325°F.
- Steam the asparagus spears for 7 to 8 minutes until tender.
- In a saucepan, melt the margarine over medium heat, then stir in the flour to make a roux.
- Gradually whisk in the poaching liquid from the fish, then add heavy cream, salt, and pepper to taste.
- Cook the sauce until thickened, then serve over the poached bass with the steamed asparagus on the side.
Tips & Substitutions
For a lighter sauce, consider substituting half of the heavy cream with low-fat yogurt or sour cream. If you don't have bass, any firm white fish like cod or halibut works well. To enhance flavors, try adding a splash of lemon juice or a teaspoon of Dijon mustard to the sauce. Fresh herbs like dill or parsley can also elevate the dish, complementing the asparagus perfectly.
Serving Suggestions
Serve the bass with a generous drizzle of the cream sauce and the steamed asparagus on the side. This dish pairs beautifully with a light, crisp white wine, such as Sauvignon Blanc. For a complete meal, consider adding a side of garlic bread or a fresh salad. Explore more Mediterranean recipes to find complementary dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm in a skillet over low heat until heated through, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving, as it can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Bass With Asparagus And Cream Sauce contains roughly 353 calories, with 6g protein, 24g carbohydrates, and 29g fat. It is an excellent source of iron (47% of the Daily Value), vitamin C (35% of the Daily Value), and vitamin A (35% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bass fillets for this recipe?
Yes, you can use frozen bass fillets. Just ensure they are fully thawed before poaching. This may take a few hours in the refrigerator or a quicker method in cold water. The cooking time may need to be adjusted slightly if the fillets are still partially frozen.
What can I substitute for white wine in the poaching liquid?
If you prefer not to use white wine, you can substitute it with chicken or vegetable broth. For a non-alcoholic option, use a mixture of water with a splash of vinegar or lemon juice to mimic the acidity and depth of flavor that wine imparts.
How can I make this dish more spicy?
To add some heat to the dish, consider incorporating crushed red pepper flakes or a dash of cayenne pepper into the cream sauce. You can also serve it with a spicy garlic sauce or a drizzle of sriracha on top for extra flavor and spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).