Filets de bar aux citrons caramelisés

Fillets of Sea Bass with Caramelized Lemons

Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

If you are travelling through France, this fish can be rather confusing – in the North it is called Bar and in the South Loup de Mer, meaning ‘the wolf of the sea’ – probably due to the sea bass’ voracity and its habit of hunting in groups. It is widely available, as it is farmed, but can be a little pricey. However, one farmed fish can happily feed at least two people. This recipe harmonizes the sweet acidity of caramelized lemon with the grassiness of basil oil – I think it