Recipe: Line-caught sea bass with grapefruit and new potatoes from Ré

1 Preheat your oven to 200°C (390°F) (gas mark 6+).

2 In a large ovenproof dish, place your fish and sprinkle a little coarse salt inside, then with a sharp knife make incisions along the entire body and insert a thin slice of grapefruit into each incision. Arrange your potatoes around it, season with salt and pepper, add your shallots, verbena branch, bay leaf and crushed garlic clove. Drizzle everything with olive oil and place in the middle of the oven for 20 minutes of cooking, then turn off the oven for a resting period of 15 minutes.

3 On 2 large hot plates, place the 2 fillets and arrange the potatoes around them with the confit shallots. Pour a little melted butter over the fish fillets, add the grapefruit juice and a good grind of pepper from the mill.