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Bar rôti en papillon, tomates et citron
Baked butterflied sea bass with tomato and lemon
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2016
Unlike the recipes in the previous chapter, the beauty of fish as an ingredient is that it needs very little fuss or embellishment; the key is to focus on cooking it perfectly so that the flesh is tender and moist rather than dense and dry, and to pair it with flavours that complement rather than overwhelm it. Simple really is best.
Ingredients
1 2 kg 4½ lb
Method
Line a large baking pan with baking parchment. Lay the fish on its stomach and open it out. Season the insides with salt and pepper then scatter over the tomatoes, lemon cubes and dill. Drizzle over the olive oil.