Recipe: Sea bass in the shadow of the olive tree

Name: Le loup de ligne a l'ombre de l'olivier
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Yield: 2 portions
Ingredients: 1 beau Loup* de ligne juste vidé et gratté.; 2 branches d'olivier; 6 petites pommes nouvelles de Ré ou 3 coupées en 2; 3 tranches fines de citrons de Menton; 2 gousses d'ail rose écrasées; huile d'olives bien mûres; fleur de sel de Ré

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.5/5 (11 reviews) Fishes

Prep 15 min

Cook 20 min

Rest 1h

Total 1h35

Servings 2 serv.

Ingredients for 2 servings

1 beautiful line-caught sea bass, just cleaned and scaled.
2 olive branches
6 small new potatoes from Ré or 3 cut in half
3 thin slices of Menton lemons
2 crushed cloves of pink garlic
well-ripened olive oil
Ré sea salt flowers

Step-by-step directions

1 Remove your baking sheet from the oven and preheat it to 180°(th6)

2 Place your fish on this same sheet, make 3 incisions on top to insert your 3 lemon slices.

3 Sprinkle with a few grains of sea salt flowers, cover with olive leaves and arrange your potatoes around it, the garlic cloves, then drizzle everything with a good splash of olive oil.

4 Place your sheet in the middle of the oven for 20 minutes of cooking, then turn it off and let it "rest" for 15 minutes.
For these exceptional products, simplicity is essential, ensuring the best recipe possible for its tasting.
* As you know, this fish is called Bar in the Atlantic and Loup in the Mediterranean.

Exception Loup Blanquette de poisson