Sar, daurade ou Saint-Pierre piqué à L’ail

Over-cooking fish fresh from the sea is considered a crime in Provence. For best results it is either grilled, pan-grilled or baked in the oven. And to make a grilled fish absolutely perfect, it is brushed on both sides with olive oil and cooked over a fire of vine stumps or prunings to give the fish extra flavour. One old cook I know goes even further: he brushes the fish on both sides with the coral of a sea urchin. But it was his wife who taught me the neatest trick, and one which I have