Summary

Ingredients

• 4 fish (s), sea bass, 300g each
• 0.25 liter ¼ white wine
• 0.5 liter ½ water
• 0.5 ½ cup vinegar, (fruit vinegar)
• 1 onion (s)
• 2 bay leaves
• some carnation
• 1 teaspoon salt
• 1 lemon (s)
• 0.5 ½ bunch lemon balm
• 200 g butter
• 1 bunch parsley
• 0.5 ½ bunch lemon balm

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Instructions

1. Wash the ready-to-cook fish under running water.
2. Heat the white wine, water and vinegar in a saucepan. Halve the onion, place the bay leaves with the cloves on the halves of the onion. Add the peppered onions, the salt, the halved lemon and the lemon balm to the stock. Let the stock simmer for 5 minutes, add the fish and let simmer for 15 minutes over a low heat.
3. Melt the butter in a saucepan and fold in the finely chopped herbs.
4. Arrange the sea bass, pour the butter over it and serve immediately.