Our recipes

Ingredients

• 2 sea bass from FEMEG
• 3 stems of tarragon
• 4 stems thyme
• 1 shallot
• 4 tbsp olive oil
• 60g butter
• Juice of 1/2 lemon
• Salt, freshly ground black pepper
• 2 cloves of garlic
• 10 cherry tomatoes
• 20cl. fish stock

Preparation

Cut the shallots into small pieces, fry briefly in 10g butter, deglaze with wine and reduce the wine almost evaporated. Deglaze with fish stock, bring to the boil and remove from the hob. Stir in tarragon, 50g butter and lemon juice. Put the sea bass in a baking tray, season with salt and pepper and place 2 stems of thyme in the stomach of each, pour the olive oil over, and sprinkle the thyme leaves over that. Place the garlic and cherry tomatoes in the tray and bake the sea bass in a pre-heated oven for approx. 20-25 mins. at 200°C, basting as required. Serve the sea bass and tomatoes, filter the roast juice of the fish and stir in the tarragon, briefly bring to the boil and serve with the sea bass. Wild rice works very well with it.