Le Bar entier au four : même pas peur ! mais quel goût...

The whole sea bass in the oven: don’t even be afraid! but what a taste...

Baked bar for 4 people

2 scaled and gutted line bass (approximately 1 kg each) with head and tail

4 sprigs of lemon thyme

4 sprigs of oregano (you can also use marjoram)

2 slices of lemon

1 pinch of salt

Place your 2 bars head to tail on a baking tray. In the belly of each fish place 2 sprigs of lemon thyme, 2 sprigs of oregano, 1 pinch of salt and 1 slice of lemon.

Bake in an oven preheated to 200°C for 5 minutes then reduce the temperature to 180°C and cook for an additional 15 to 20 minutes depending on the thickness of the fish.

The flesh should be pearly and the blade of a knife inserted into the fish, in its heart, should come out hot.

Serve with rice flavored with cardamom.

*Did you know that the best part of fish is the cheek? With the tip of the knife, gently lift the skin and make the fish slices.

Quai Bonamour Blanc, with these notes of citrus and exotic fruits will be the ideal ally to carry the delicacy of the bar.

Quai Bonamour X Tim Frager
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