Loup à la Vapeur d’Algues Marines

If there is one thing the Marseillais do very well, it is cook fish simply and beautifully-maximizing the essential fishiness and minimizing what André Boretti calls the ‘tra-la-la’. The best known Provençal fish recipe is sea bass grilled over fennel branches, flamed at the last minute. This recipe, in which the fish virtually swims through a steam bath of seaweed onto your plate, is just as good-provided that you start with very fresh fish. Pierre Bagatelle cooks turbot in a similar way,