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+ servings

The Frenchman's Bass

ACTIVE TIME: 5 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings


  • 1.5 cups water
  • 0.5 cup white wine
  • 1 lemon, juiced
  • 1 small onion, chopped
  • 0.5 rib celery, chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon black peppercorns
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 4 (4-ounce) sea bass fillets
  • Kosher salt, to taste


  • Combine the water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme, and bay leaf in a 3-quart saucier and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes.
  • Add the bass fillets to the court bouillon, partially submerging them in the liquid. Cover the pan with the lid and poach the fish for 5 to 7 minutes. Be sure not to overcook the bass. Remove the bass from the poaching liquid and season with salt to taste.