Recipe: Meagre from small boats baked in the oven

Name: Maigre de petits bateaux au four
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 4 portions
Ingredients: Citron de Menton et légumes RétaisMaigre de petits bateaux au four pour 4 personnes :1 petit Maigre* de petits bateaux d'1,3 kg minimum(vidé et gratté) farci d'un peu d'herbes ,salé et poivré a l'intérieur1 beau citron de Menton et un bouquet de feuilles lavées200 g de pommes nouvelles de l'île de Ré(ou autres) lavées et taillées en tranches de 2 cm d'épaisseur2 belles tomates de jardin juteuses et taillées en gros désquelques petits poivrons jaunes évidés et coupés en 2quelques petites courgettes lavées et taillées en gros dés2gousses d'ail nouveaux écrasésd'autres légumes de jardin a votre choixfleur de selthym citronbeurre ½ sel et une pointe d'huile d'olives

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Fishes

Prep 90 min

Cook 45 min

Total 2h15

Servings 4 serv.

Ingredients for 4 servings

Menton lemon and Ré island vegetables

Meagre from small boats baked in the oven for 4 people:
1 small Meagre* from small boats of minimum 1.3 kg
(cleaned and scraped) stuffed with some herbs, salted and peppered inside
1 beautiful Menton lemon and a bouquet of washed leaves
200 g of new potatoes from the Île de Ré (or others) washed and sliced into 2 cm thick slices
2 beautiful juicy garden tomatoes cut into large dice
a few small yellow bell peppers hollowed out and cut in half
a few small zucchini washed and cut into large dice
2 cloves of crushed new garlic
other garden vegetables of your choice
fleur de sel
lemon thyme
half-salted butter and a hint of olive oil

Step-by-step directions

1- 1 hour 30 minutes before eating, remove your baking sheet from the oven, preheat your oven to 190° (gas mark 6+) then place lemon leaves at the bottom of this 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 in each one, arrange all your vegetables around it, sprinkle with lemon thyme flowers then drizzle everything with a splash of olive oil.

3- Cook at mid-oven for 30 minutes then turn off your oven for the rest of the time (30 to 40 minutes).
Serve simply with artisanal half-salted butter (soft) mixed with a few herbs and a few drops of lemon and a hint of Espelette pepper.
*The meagre is a beautiful fish that owes its name to its white and fine flesh, it is often caught in June and July around the Gironde Estuary.
If one Sunday you pass through the La Pallice market (La Rochelle) under the covered market, stop at the largest fish stall in the market under the sign "Le Petit Bateau Côtier" then ask for David or his wife on my behalf.
You can also prepare this recipe with a "Kamado" top cooking.

Cuisson au four Île de ré Maigre Chef asfaux