| Sea Bass Recipe – Loup De Mer In White Provençal Wine |
Recipe type: Main Course
Author:
Prep time: 40 mins
Cook time: 75 mins
Total time: 1 hour 55 mins
Serves: 4
This is a wonderful recipe for when you have guests. My mother used to make it only on very special occasions. Traditionally, this fish is served with quartered boiled or steamed potatoes tossed with garlic-parsley butter. Serve with the same wine you used for cooking the fish.
Ingredients
- 1 whole 3-4 pound sea bass, scaled and cleaned
- 2 Tbsp olive oil
- 2 tomatoes, sliced
- 4 stalks of fennel, sliced thin
- 4 garlic cloves, minced
- 4 shallots, minced
- 1 lemon, sliced
- 4 parsley sprigs
- 2 bay leaves
- 2 tsp sea salt
- 8 black peppercorns
- 1 cup dry white wine from Provence or other white wine
- 1 cup water
- 8 medium size potatoes, peeled and cubed
Instructions
- Preheat your oven to 400˚F.
- Brush your oval Le Creuset roasting pan or oven dish with olive oil.
- In a large mixing bowl, place the sliced tomatoes, sliced fennel, chopped garlic, shallots, sliced lemon, parsley, bay leaf, salt and black peppercorns; add the dry white wine, water and the remaining olive oil. Toss all of these ingredients together.
- Place half of these ingredients at the bottom of your roasting pan.
- Lay the fish on top.
- Add the remaining ingredients to the fish. Pour the leftover liquid into the pan.
- Surround with the potatoes, peeled and cut in large cubes. Salt and pepper.
- Place in the oven and cook for 1 hour 15 minutes (or longer depending on the size of your fish). To keep the potatoes moist, baste every 20 minutes with the cooking juices.
- When ready, transfer the fish to a hot serving platter. Surround with the potatoes. Keep warm.
- Meanwhile, strain the remaining ingredients and reserve the cooking juices.
- Coat the fish and potatoes with this sauce.
Sea Bass
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