Sea Bass With Lemon Butter Sauce

• sunflower or corn oil for greasing
• 21/4lb (1.1 kg) sea bass, cleaned and filleted
• 4 tarragon sprigs
• 1 lemon,sliced
• salt and black pepper
• 2 tbsp dry white wine

• 2/3 cup (150 ml) light cream
• juice of 1/2 lemon
• 3 tbsp butter, melted
• 1 egg yolk
• 1 tsp all-purpose flour
• white pepper
• 1 tsp chopped fresh tarragon

STEPS :

1. Put a large piece offoil on a baking sheet and brush lightly with oil. Put the sea bass on the foil, tuck 3 of the tarragon sprigs and all but 1-2 of the lemon slices inside the stomach cavity, and sprinkle with salt and black pepper to taste.
2. Season the outside of the fish, and lift up the sides of the foil. Pour the wine over the fish, then seal the foil into a loose package. Bake in a 400癋 (200癈) oven for 30 minutes or until the fish is opaque and the flesh flakes easily.
3. Meanwhile, make the sauce: whisk the cream in a pan with the lemon juice, butter, egg yolk, and flour until mixed. Heat very gently, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Add salt and white pepper to taste and stir in the tarragon. Keep warm.
4. Remove the sea bass from the foil and arrange on a warmed serving dish. Pour on the cookingjuices. Garnish with the remaining lemon slices and tarragon sprig and serve immediately. Pass the warm lemon butter sauce separately.