|Preparation||Cooking||Start to finish|
|14 min.||20 min.||34 min.|
|1||Ask your fishmonger to prepare the 4 fillets fish (sea bass, of course).|
Rinse and dry the fillets, then remove any remaining bones.
salt and pepper the flesh side.
|2||In a bowl, mix 1 tablespoon lemon juice, 3 tablespoons olive oil, salt and pepper with a fork.|
|3||Preheat the oven to 360°F (180°C).|
Lay the sea bass fillets in a buttered oven-proof dish.
Brush the fillets generously with the oil and lemon mixture.
|4||Put a few tarragon leaves on each fillet...|
|5||...then turn them over.|
Brush the skin with the oil and lemon mixture.
|6||Bake for about 20 minutes.|
If you are unsure about judging when the fish is cooked (which is not obvious), stick an electronic thermometer into the thickest part of a fillet and cook just until the temperature reaches 140°F (60°C). It should then be done to perfection.
|7||Take the dish out of the oven and, if you prefer, remove the skin at this point.|
|8||Serve immediately with your choice of accompaniment. Here it is a cauliflower tabouleh.|