SUMMER RECIPES - Every day, Marion Sauveur offers a simple, tasty recipe that is easy to make. On Wednesday, the sea bass marinated in olive oil and lemon, a seasonal fish found around our coast.

The bar is a seasonal fish. As for fruits and vegetables, there is also a season for seafood. Indeed, the bass reproducing at the beginning of the year, it should not be eaten at this time, because it means that it would have been trawled. Today is the ideal time to consume it. Our culinary journalist Marion Sauveur offers to cook it marinated, as in Polynesia.

The recipe is very simple, but you need a very fresh bar. Tips for choosing it: it must have a keen eye, shiny scales and red gills. Ask your fishmonger when it was caught, but also detail it in fillets. 

Ingredients :

  • 600 g sea bass fillets
  • 4 limes
  • 3 large tomatoes
  • 1 seeded cucumber
  • 1 red onion
  • 25 cl coconut milk
  • Espelette pepper or fresh ginger

The recipe for the marinated sea bass

1. We start by cutting the bass fillets into small cubes.

2. Once the fillets have been cut, marinate in lime juice.

3. You can then add diced tomatoes and cucumber, as well as minced red onions to add flavor and color to the dish. It is possible to add a spice, such as a little Espelette pepper. You can also spice up with herbs, such as coriander.

4. Sprinkle with coconut milk. And it only remains to mix.

Polynesians are used to serving raw fish with rice. But no problem if you want to consume it like that. This makes you a fresh salad, perfect for the hot summer weather. 

If you don't want to cook ...

Don't want to put yourself in the kitchen? The bar can also be enjoyed in a number of restaurants, including the brand new restaurant by Eric Fréchon in Antibes. At Cap Eden Roc, the bar is served cut into very thin strips, salted, sprinkled with Espelette pepper, generously drizzled with olive oil, all topped with the juice of a quarter of a lemon. A fresh meal, perfect to enjoy facing the sea.

Chef Éric Fréchon also shared one of his recipes, here it is: 

For 1 person / 100 gr of sliced ​​fish meat

  • Thread a fresh sea bass into a net, then de-bon it
  • Cut very thin strips into the fillet
  • Take a plate, put a little olive oil in it
  • Place the thin sea bass on the plate until it is completely covered
  • Salt the fish with fine salt and sprinkle with Espelette pepper
  • Brush the bass fillets generously with olive oil, then squeeze a quarter of a lemon