Jes:

Glazed Sea Bass with Ginger Butter Sauce

Sauce
1 cup dry white wine
1/3 cup chopped shallots
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream

Fish
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch

4 6- to 7-ounce sea bass fillets

4 tablespoons chilled butter, cut into small pieces

For sauce:
Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.

For fish:
Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.

Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.

Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

Serves 4.

Genius Cook:

Hey Laura!!!!
Have the monger clean but not take the head off. Line an inch of salt into a deep oven (size bigger than the fish) oval dish. Line it with rock cooking salt. Rinse the fish, brush it with olive oil, put some fresh rosemary in the cavity and some pepper corns and lay ity in the bed of salt… and cover with salt until it’s buried. Put into a hot oven (180c) for 15 minutes.
take out and crack the salt shell in front of your guests so they too can enjoy the perfume!