Ingredients Print

Check off ingredients as you go

• 1 whole sea bass, about 2 kg (4.4 lb) (weight before removing the head and bones)
• 1 tsp fennel seeds
• 1 level Tbsp herbes de Provence
• 2 tomatoes, sliced
• 1 large red onion, sliced
• 4 cloves garlic, peeled
• 1 lime, sliced
• 1/2 glass (100 ml / ⅓ cup + 1 Tbsp) white wine
• Salt, pepper

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

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

2. Cut the fish into thick portions and divide it among serving plates with the tomatoes and onions. Spoon over 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 on the side, you can skip the tomatoes inside the fish.

🐟 To learn more about fish in Israel, I wrote a practical guide and a French-Hebrew fish glossary so you can find your way around and discover the choice available to you !