The recipe that is going to give you a holiday extension: a divine grilled sea bass enhanced with delicious lemon fleur des el.
Preparation:
Preheat the oven to th.7 (210°C).
Peel the potatoes, cut up in very thin rounded shapes and run some clear water over them to remove the starch.
Place the fish in an oiled baking dish.
Surround it with the potatoes, onions and tomatoes also cut in a rounded shape.
Add the crushed garlic, season your dish with ground pepper, fennel seeds and Lemon fleur de Sel from Le Saunier de Camargue. Pour the white wine and add the thyme and add the laurel.
Bake for 35 min, verifying regularly there is enough juice in the dish. If necessary, add 1/2 glass of white wine.
Also discover the red tuna tartare of the restaurant Le Drugstore and the sea bass ceviche by Béatriz Gonzalez.
