Roasted Bass with Mushrooms, Herbs and a Red Wine Sauce

 

Serves 4

4- 6oz. portions bass, cleaned and boned
1 oz. olive oil
2 each portobello mushrooms, cleaned with gills removed
1 c. button mushrooms, cleaned and cut into quarters
1 each shallot, minced
1 each garlic clove, minced
1/2c. vegetable stock
1 c. red wine
1/4 c. demi-glace
2 T. butter
3 T. mixed fresh herbs, chives, parsley, thyme and tarragon
salt to taste

Pre-heat oven to 400 degrees. Pre-heat saute pan over medium high heat and add small amount of olive oil. Sear bass on one side to golden and place in roasting pan. Add mushrooms to saute pan and sear to light brown. Place with bass and roast in oven until done about 8-12 minutes. Add shallots and garlic to saute pan and cook to translucent. Add stock and reduce by half. Add red wine and continue to reduce by half. Add demi-glace, butter and herbs. Adjust sauce with salt and serve with bass and mushrooms.