Summer barbecue (in the kitchen): Sea bass with gros sel and tarragon
Ok, so if you didn't cook it, do you still get to blog about it? I'm going with a yes on this one, since it seems that everything I get to making lately gets eaten before I can get the cap off my lens. And secondly, this little beast was done up right by my better half, so I can still kind of call dibs.
We eat a lot of fish in our house and we have made a tradition of heading out to the market just the three of us each Sunday morning to pick out our scaly lunch. Casper loves fish. Whether is be sea bass, cod, sole or mackerel, he gobbles it down Smeagol-style and makes us so very proud. I think it just might be his favorite food. Although boudin blanc comes in at a close second. I'm guessing this must be his French side shining through.
This sea bass is best on the grill if the weather permits (and I might add that it has not been PERMITTING at all here lately). The tarragon adds a really nice sweet flavor to the fish and is a great change from your standard herbes de Provence. But it can be done up just as well in the oven and the preparation couldn't be simpler.
Tarragon sea bass en papillote
2 small sea bass
bunch of tarragon
Have your fishmonger clean out your fish. Rinse them and set them out on foil. Cover them with the a nice think blanket of gros sel and the place half a bunch of tarragon on each fish. Roll up the foil and bake either in the oven at 200° C for about 15-20 minutes or nestled in the coals of a grill. Grilling time is a little iffy since there is always Rosé involved. I'd say the time it takes to drink to quick glasses?
Perfect with a side of roasted Noirmoutier potatoes.
Makes enough for two and a half.