Baked White Fish (Bordeaux Sauce)

The fish can be cleaned, stuffed, and refrigerated up to 4 hours before baking; bring to room temperature before cooking. The sauce can be strained and held warm in a small saucepan over low heat for up to 30 minutes before serving.

Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a 275°F oven covered with foil for 10-12 minutes. Reheat sauce in a small saucepan over low heat, whisking occasionally. Note that reheated fish will be more delicate in texture than freshly baked.