1 Bass or halibut fillets, cut into small portions
1 Salt, to taste
1 Black pepper, to taste
1 Unsalted butter, softened, for buttering parchment paper
1 Cooked white rice, for border (see notes)
1 Fresh flat-leaf parsley, for garnish
1 Hollandaise Sauce II, for serving (see notes)
Instructions
1. Heat the oven to 425°F (220°C).
2. Cut the bass or halibut into small fillets. Pat dry, then sprinkle both sides evenly with salt and black pepper.
3. Arrange the fillets in a single layer in a shallow baking pan, 13 x 9 inches (33 x 23 cm) or similar — do not crowd.
4. Butter a sheet of parchment paper (or plain white paper, as was period practice) on one side. Lay it buttered-side down over the fillets, pressing lightly to contact the surface.
5. Bake 12–15 minutes at 425°F (220°C), until the flesh is opaque throughout, flakes easily when pressed with a fork, and registers 145°F (63°C) at the thickest point.
6. While the fish bakes, shape warm cooked rice into a ring border on a warmed serving platter.
7. Remove the fish from the oven. Discard the paper. Arrange the fillets inside the rice border.
8. Garnish with fresh parsley sprigs and serve immediately with Hollandaise Sauce II passed alongside.
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