4 fillets fish
1 tablespoon lemon juice
3 tablespoons 
20 g 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 14 min. | 20 min. | 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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.
Rinse and dry the fillets, then remove any remaining bones.
salt and pepper the flesh side.
Stage 2 - 2 min.
In a bowl, mix 1 tablespoon lemon juice, 3 tablespoons olive oil, salt and pepper with a fork.
Stage 3 - 2 min.
Stage 4 - 1 min.
Put a few tarragon leaves on each fillet...
Stage 5 - 2 min.
...then turn them over.
Brush the skin with the oil and lemon mixture.
Brush the skin with the oil and lemon mixture.
Stage 6 - 20 min.
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.
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.
Stage 7 - 2 min.
Take the dish out of the oven and, if you prefer, remove the skin at this point.
Stage 8
Serve immediately with your choice of accompaniment. Here it is a cauliflower tabouleh.
Remarks
Of course, this recipe works with other, cheaper kinds of fish, such as whiting.
You can use lime juice instead of lemon for an amazing flavour that goes really well.
You can use lime juice instead of lemon for an amazing flavour that goes really well.
Keeping
Should be eaten immediately.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 971 Kcal or 4,065 Kj | 102 gr | 1 gr | 62 gr |
| 49 % | 39 % | <1 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 143 Kcal or 599 Kj | 15 gr | < 1 gr | 9 gr |
| 7 % | 6 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 243 Kcal or 1,017 Kj | 26 gr | < 1 gr | 15 gr |
| 12 % | 10 % | <1 % | 2 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Spinach on toast with bechamel, Apple Tatin Terrine, Sorrel soup, French onion soup, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Rolls of fish in smoked ham, Creamy "terre et mer" pots, Red sea bream fillets in a soy-sauce marinade, Fillet of pollack cooked in two stages, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Four-tier glasses, Pasta with mustard-cream sauce, Cod loin with saffron, Simple mushroom salad with thyme and lemon, 3 ways, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Cubed salad, Tapenade, Simple mushroom salad with thyme and lemon, 3 ways, Souda salad, Beetroot and cream cheese verrines, ... All |
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