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–+ servings

Bar au Four Provençal

Whole sea bass roasted the Provençal way — scored and stuffed with fennel fronds, lemon, and thyme, laid on a bed of sliced fennel bulb and tomatoes.
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 2 whole sea bass (about 700g each) scaled and gutted
  • 2 fennel bulbs thinly sliced
  • 4 tomatoes sliced
  • 1 lemon thinly sliced
  • 6 garlic cloves unpeeled
  • 4 tbsp extra-virgin olive oil
  • 150 ml dry white wine
  • Fresh thyme and fennel fronds
  • Salt, black pepper
  • Handful Niçoise olives (optional)

Instructions

  • Preheat oven to 200°C. Slash fish 3–4 times diagonally on each side down to the bone.
  • Season cavity and slashes generously with salt and pepper. Stuff cavity with lemon slices, thyme, and fennel fronds.
  • Spread sliced fennel and tomatoes in a large roasting dish. Scatter garlic cloves and olives.
  • Drizzle vegetables with 2 tbsp olive oil and season. Lay fish on top.
  • Drizzle fish with remaining olive oil. Pour white wine over vegetables.
  • Roast 25–30 minutes until fish is opaque at the bone and skin is lightly blistered.
  • Rest 5 minutes. Serve at the table, filleting the fish beside the roasted vegetable bed.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 42g | Fat: 18g | Fiber: 3g
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