Baked Sea Bass with Aromatics
Ingredients
- 1.2 kgEuropean sea bass (whole, gutted and scaled)
- 2 pcYellow onion (sliced)
- 3 pcVine tomato (sliced)
- 1 pcCitrus limon (L.) Burm. f. (sliced)
- 3 pcGarlic (cloves crushed)
- 150 mlDry white wine
- 3 tbspExtra virgin olive oil
- 30 gUnsalted butter (cold, diced)
- 3 pcThyme (sprigs)
- 2 pcBay leaf
- 2 pinchFleur de sel
- 1 tspBlack peppercorns
Method
Pearlescent sea bass flesh that flakes easily, resting on a bed of melting onions and juicy tomatoes. The white wine reduction adds a sharp acidity that highlights the fish's natural flavour.
- 1
Slice the yellow onions and cut the tomatoes into thick rounds. Line the bottom of a baking dish with these vegetables to create a natural heat insulator that will protect the fish flesh.
- 2
Make three slashes on each side of the sea bass. Season the inside generously with fleur de sel. Slide a lemon slice and a crushed garlic clove into the belly cavity.
- 3
Place the fish on the vegetables. Drizzle with olive oil and dry white wine. Scatter thyme, bay leaves, and black peppercorns in the dish. The liquid should reach halfway up the vegetables.
- 4
Bake at 200°C. Baste the fish every 10 minutes with the cooking juices. At the end, whisk in cold butter cubes into the sauce to emulsify it and make it glossy.
Frequently asked questions
How do you get this dish right?
- The fish is cooked when the eye turns opaque white and the skin peels away without resistance.
- Baste regularly: this is the secret to a flesh that doesn't dry out in the oven.
How long does this dish keep?
Keep for 24 hours in the fridge. Reheat gently covered with a splash of water to avoid drying out the flesh.
