Sea Bass Braised in Apple Cider Tarragon
6 (5) ounce Sea Bass fillets
salt and pepper to taste
2 tablespoons fresh tarragon, chopped
2 tablespoons shallot, chopped
2 cups apple cider vinegar
6 whole Mushrooms -- shitake, morels, chanterelles or button
1 cup fish stock
2 whole lemons, juiced
Preheat oven to 350F. Season fillets lightly with salt and pepper and set aside.
Combine chopped tarragon, shallots, cider, mushrooms, stock, and lemon juice, mixi ng well. Pour into lightly oiled baking dish. Place fillets in the liquid, seal dish tightly with foil and bake 15 to 20 minutes.