Truite à l’Étouffée

This is the perfect way to prevent trout from losing its tenderness in the oven, and it can be adapted for almost any fish (red snapper, salmon, John Dory, sea bream, and so on). The variations are endless – try experimenting with capers, salicorne (the pickled seaweed condiment so popular all down the Atlantic coast), or adding prawns and a spoonful of crème fraîche.