“This was published in my new book Hungry for France (with John Dory instead of sea bass). I learned it from a famous chef in the south of France called Jacques Maximin – there’s no one in France who knows more about fish. It’s so easy. This is one of those things where you put everything together, throw it in the oven and then a little while later you have something nice to eat.”
– Alec Lobrano, food writer, Paris
Serves 2-3
INGREDIENTS
10 small fingerling potatoes
6 sprigs thyme
2 stalks dried fennel (optional)
2 bay leaves
1kg sea bass (or John Dory), cleaned
12 black olives (preferably Niçoise)
6 plum tomatoes, peeled, seeded and chopped
60g unsalted butter, sliced
2 tbsp basil sliced
125ml lemon juice, fresh
125ml olive oil
125ml water
Freshly ground pepper
Sea salt
METHOD
Heat oven to 230C (450F). In a medium saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain.
Spread thyme, fennel stalks and bay leaves in a large gratin dish. Set fish on top. Add potatoes, olives, tomatoes, butter, basil, lemon juice, oil and water. Season with salt and pepper.
Transfer gratin dish to oven and roast, basting often, until fish is just cooked through, 20 to 25 minutes. Remove dish from oven. Using two forks, pull skin off top of fish and discard. Remove fillets from bones and transfer to a platter or plates. Spoon potatoes, tomatoes, olives and cooking juices on and around fish. Season with sea salt and pepper and serve.