Recipe: Meagre from Small Boats Baked in the Oven

1 One hour before eating, take your baking sheet out of the oven and heat your oven to 190°C (gas mark 6+). Place your lemon leaves at the bottom of the sheet, then sprinkle with a little fleur de sel.

2 Place your meagre in the center of the sheet and, using a sharp knife, make 6 or 7 deep cuts and insert a slice of lemon into each. Arrange all your vegetables around it, sprinkle with lemon thyme, then drizzle everything with a splash of olive oil.

3 Cook at mid-oven temperature for 30 minutes, then turn off your oven for the rest of the cooking time (30 to 40 minutes).

4 Serve simply with artisanal half-salted butter at room temperature (soft), mixed with a few herbs and a few drops of lemon and a touch of Espelette pepper.

5 The meagre is a beautiful fish that gets its name from its white and delicate flesh. It is often caught in June and July around the Gironde estuary.

If you happen to pass through the La Pallice market (La Rochelle) under the covered hall on a Sunday, stop by the largest fish counter in the market at the sign "Le Petit Bateau Côtier". Ask for David or his wife on my behalf.

You can also prepare this recipe with a Kamado, great for cooking.