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seabass
6 sea bass fillets (6 oz ea)
1/2 c butter
1 c dry white wine
2 c clam juice
1 c cream
2 ts flour
1 tb cold water
Pat fillets dry with paper towels. Melt butter in 13*9*2" baking pan; dip fish in butter & arrange in pan, skin side down. Pour wine over fish. Bake in 350 oven for 10 minutes, basting frequently with pan juices. Transfer fish to heated platter; keep warm. Strain broth into saucepan; add clam juice & boil 10 minutes. Add cream; boil rapidly to reduceliquid, about 7 minutes. Combine flour & water, whisk into hot mixture & cook until thickened.
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