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Le Chaudron recipe
Bar grillé aux herbes
Whole roasted sea bass with herbs
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2whole sea bass, cleaned and scaled, 700 g / 1.5 lb each
1large bunch of fresh thyme
1large bunch of fresh rosemary
1bunch of fresh basil
1large bunch of wild fennelor fennel fronds
2unwaxed lemons
8 clovesgarlic
100 ml (½ cup)extra-virgin olive oil
100 ml (½ cup)dry white wine
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 2 whole sea bass, cleaned and scaled, 700 g / 1.5 lb each
- 1 large bunch of fresh thyme
- 1 large bunch of fresh rosemary
- 1 bunch of fresh basil
- 1 large bunch of wild fennel or fennel fronds
- 2 unwaxed lemons
- 8 cloves garlic
- 100 ml (½ cup) extra-virgin olive oil
- 100 ml (½ cup) dry white wine
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 2 fish out of the fridge 30 minutes ahead.
- Preheat the oven to 200 °C (400 °F) fan. Rinse the fish inside and out and pat dry.
- Make 3 diagonal slashes 5 mm (¼ in) deep on each side.
- Remove the germ from the 8 garlic cloves and slice 3 mm (⅛ in) thick. Slice the 2 lemons 5 mm (¼ in) thick. Roughly strip the thyme and rosemary, keeping half for garnish.
- Season the fish generously inside and out.
- Fill the cavities with lemon slices, garlic, thyme, rosemary and fennel.
- Lay the fish in the large parchment-lined baking dish, brush generously with olive oil and pour the white wine into the dish.
- Bake for 25 minutes at 200 °C (400 °F) fan, basting halfway. The fish is done when it flakes easily near the backbone. Serve right away with the remaining herbs.
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