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
gros sel
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.