Poached Sea Bass
- 1 pint Court Bouillon
- 4 (4-ounce) sea bass fillets
- Bring the Court Bouillon to a simmer.
- Add in the Sea Bass. Make sure you only submerge it partially. You don't want it floating around in the liquid.
- Lower the heat, cover and poach the fish for 5-7 minutes.
- Carefully scoop the fish out. Plate and enjoy!
Recipe by Sarah 'n Spice at https://sarahnspice.com/poached-sea-bass/
3.2.2925