Sea Bass with White Wine (Piedmont)

Fish

Bass are found in temperature and tropical seas. We read that gourmets in ancient Rome would boast that they could distinguish between a bass caught in the sea at the mouth of the Tiber, and one caught between the bridges, a fine distinction.

Clean the fish through its gills or through a small incision in its stomach. Scrape off the scales, taking care not to break the skin, which is delicate, and wash well. Score the fish and sprinkle inside with salt. Place in an oval casserole large enough to take the fish comfortably. Add the wine, butter and a little salt. Cover and bake in a moderate over (375 degrees) for about 20 minutes, or until the fish is tender. Transfer the fish to a lot oval serving dish, make 2 to 3 incisions with a knife in it's back, and pour the remaining sauce over the top. Serve immediately.

Serves 6.