Ingredients

Check off ingredients as you go

• 1 sea bass weighing 2kg/4.5 lbs (weight before removing head and bones)
• 1 tsp fennel seeds
• 1 level tbsp herbes de Provence
• 2 tomatoes, sliced
• 1 large red onion, sliced
• 4 garlic cloves, peeled
• 1 lime, sliced
• 1/2 cup white wine
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Preheat oven to 180°C (350°F). Oil a rectangular glass baking dish large enough to hold the fish diagonally. Arrange some of the red onion slices on the bottom of the dish, then place the first fillet skin-side down. Season with salt and pepper, add lime slices, tomato slices, peeled garlic, fennel seeds, and herbes de Provence. Place the second fillet on top. Distribute the remaining lime slices. Season again with salt and pepper, then pour in the white wine and drizzle with olive oil. Bake for 25 minutes.

2. On serving plates, arrange the fish cut into portions, along with the tomatoes and onions. Drizzle with the cooking juices and serve with olive oil mashed potatoes and Provençal tomatoes.

Tips and Variations

• You can make the same recipe with sea bream.
• If you’re making Provençal tomatoes as a side dish, you can skip adding them inside the fish.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!