Flamed Sea Bass aux Herbes

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 sea bass, grilled as above
  • 4-6 sprigs each rosemary, fennel and thyme
  • 2-3


Grill sea bass as above and remove them to a heated serving dish which has been covered with sprigs of rosemary, fennel and thyme. Top the fish with additional herbs; pour hot cognac over them and ignite. The burning herbs give the fish a delightful flavour.