Loup en Aumônière = Parcel of Sea Bass

Fresh wild sea bass had arrived at the fishmonger’s and it was an invitation not to be refused.

As I do not like to de-gut and scale the fish, it was done nicely and promptly by the expert. You can, of course, do it yourself if you are keen. Otherwise, you can buy fillets of sea bass.

For the rest, I visited my favourite green grocer who is conveniently located next to the fishmonger’s.

On a cold day, the promise of an oven-cooked fresh fish is warming in itself and it does not take very long to prepare and cook it.

Moreover, from a dietitian’s point of view, apart from the tomato oil which is olive oil, this is a typical Mediterranean diet dish, to be enjoyed without worries for your arteries or waist line.

Serves 2 or 4 (depending on your appetite):

2 medium-sized fresh sea bass, cut open in half, like a book

4 sun-dried tomatoes in oil, cut in small pieces

4 large garlic cloves, peeled and sliced

4 small branches of fresh fennel bulbs, finely sliced

coarse sea salt and pepper

2 tablespoon oil from the sun-dried tomatoes jar

juice of 1 lemon to serve

  1. Rinse the fish in cold water and place in an ovenproof dish, opening them like a book.
  2. Sprinkle a little salt and pepper on the inside of the fish and add the tomato pieces, the fennel slices and the garlic. Sprinkle a few drops of the tomato oil.
  3. Close both fish, sprinkle a little more salt on top and drizzle the remainder of the tomato oil.
  4. Cover the dish with foil and cook in the oven at 200C for 30 minutes.

 

Serve with small steamed potatoes and a cool Chardonnay from Bourgogne.

Bon Appétit!

Note:  I forgot to take a picture before eating the sea bass, so the only one is of the dish before it went in the oven 

 

 

 

 

 

 

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