Grilled sea bass

Ingredients for 4 servings:

• 4 sea bass(es) (400 g each), ready to cook
• 3 sprigs rosemary
• 8 sprigs of thyme
• e.g. salt and pepper
• 5 shallots
• 150 ml olive oil
• 2 tbsp tomato paste
• 1 lemon(s), juice
• 250 ml white wine
• 400 g vine tomatoes
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the fish with cold water and pat dry with some kitchen paper. Wash and shake dry the rosemary and thyme, setting aside half each. Season the belly of the fish with salt and pepper and stuff with the herb sprigs. Score the fish skin diagonally on both sides several times with a sharp knife. Preheat the oven to grill (top heat, without fan). Peel and finely chop the shallots. Mix in a bowl with the olive oil, tomato paste, and lemon juice. Season generously with salt. Brush the fish with this mixture on both sides and place in a large ovenproof dish. Add the remaining marinade and pour in the white wine. Cook in the hot oven on the middle rack for 20 minutes, basting the fish frequently with the stock and carefully turning it over after 10 minutes. In the meantime, wash the tomatoes. Peel and thinly slice the garlic. Remove the stems from the remaining herbs. Add everything to the fish about 7 minutes before the end of the cooking time. Remove the sea bass and arrange them on warmed plates, cover with the tomato paste and shallot broth and serve with the tomatoes.