John Myers
Ingredients for 2 servings:
- 2 fish(s), Loup de Mer (sea bass) from aquaculture, approx. 400 gr.
- 2 carrots
- 1 celery
- 20 sage leaves
- 1 tbsp thyme
- 20 g butter
- 200 ml wine, Pinot Grigio or other white wine
- salt and pepper
- 2 tomatoes
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Own recipe
Since Loup de Mer has also been available from aquaculture, it has become one of my favorite fish because it is affordable. I recently had these ingredients left over and prepared the sea bass as follows: Preheat the oven to 220 degrees Celsius. Have the fishmonger gut the fish and clean it inside and out. Season with pepper and salt and insert 5 sage leaves into each belly. Sauté the chopped carrots and celery with some of the butter and a little oil. Then deglaze with the wine. Let the vegetables sauté for a further 15 minutes. Then quarter the tomatoes and add them. Now mix in the remaining herbs, place the fish on top of the vegetables and place the whole thing in the oven, uncovered, for about 15 minutes. Add more wine if desired. When the fish is cooked, remove everything from the oven and thicken the broth with the remaining butter. Season with pepper and salt. Serve the fish with the vegetables and some bread and enjoy. There is still room for experimentation with the cooking times, and since I’m not used to writing recipes, there are still some things that need to be improved.
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